Winemaking and Cell Wall Wine Enzymes

UNDERSTANDING GRAPE ENZYMATIC DECONSTRUCTION IN THE CONTEXT OF GRAPE BERRY CELL WALLS IN WINEMAKING

Anscha J.J. Zietsman, John P. Moore, Jonatan U. Fangel, William G.T. Willats, Johan Trygg and Melané A Vivier. 2015. Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes. Journal of Agricultural and Food Chemistry 63(10), 2798-2810. 

Yu Gao, Jonatan U. Fangel, William G.T. Willats, Melané A Vivier and John P. Moore. 2015. Dissecting the polysaccharide-rich grape cell wall matrix during the red winemaking process, using high-throughput and fractionation methods. Carbohydrate Polymers 133, 567-577.

Anscha J. J. Zietsman, John P. Moore, Jonatan U. Fangel, William G.T. Willats, Melané A. Vivier. 2015. Profiling the hydrolysis of isolated grape berry skin cell walls by purified enzymes. Journal of Agricultural and Food Chemistry 63, 8267−8274

John P. Moore, Song-Lei Zhang, Helene Nieuwoudt, Benoit Divol, Johan Trygg and Florian F. Bauer. 2015. A multivariate approach using attenuated total reflectance mid-infrared spectroscopy to measure the surface mannoproteins and β-glucans of yeast cell walls during wine fermentations. Journal of Agricultural and Food Chemistry (accepted, in press) (DOI: 10.1021/acs.jafc.5b03154)

Ancient Wine Presses, Rheingau, Germany