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    • Investigating grape berry cell wall deconstruction by hydrolytic enzymes 

      Zietsman, (Anscha) Johanna Jacoba (Stellenbosch : Stellenbosch University, 2015-04)
      ENGLISH ABSTRACT: Maceration enzymes for the wine industry are preparations containing mainly pectinases, cellulases and hemicellulases, used during wine making to degrade the berry cell walls and release polyphenolic and ...