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Updated: May 13, 2026

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability
09:27

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Published on: April 22, 2016

Cyclodextrins improve grape must fermentability through their detoxifying effect on medium-chain fatty acids

Nadia Gregori Galán1, Antoni Canalda Sabaté1, Arnau Just Borràs1

  • 1Universitat Rovira i Virgili, Grup d'Enologia Aplicada, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, C/ Marcel·lí Domingo S/n, 43007, Tarragona, Catalonia, Spain.

Food Chemistry: X
|March 4, 2026
PubMed

Keywords:
Alcoholic fermentationCyclodextrinsMedium chain fatty acidsStuck fermentationYeasts

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