@article{MAKHILLJFT2008638165,
    title = {Determination of Pectinesterase Activity in Grape Varieties (<I>Vitis vinifera</I> L.) During Vinification},
    journal = {Journal of Food Technology},
    volume = {6},
    number = {3},
    pages = {125-129},
    year = {2008},
    issn = {1684-8462},
    doi = {jftech.2008.125.129},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2008.125.129},
    author = {M. Gerogiannaki-Christopoulou,M. Polissiou,P. Tarantilis,I. Provolisianou-Gerogiannaki and},
    keywords = {Grapes,pectins,vinification,pectin methyl esterase,Vitis vinifera (L),methanol},
    abstract = {Twenty red and white grape varieties (<I>Vitis vinifera</I> L.) were studied for pectin methyesterase activity during alcoholic fermentation of grape must. Methanol production in final wines from those grape samples was quantified. For the concentration of pectin methyl esterase activity a titrimetric method was used. Methanol concentration  in  final  monovarietal  wines  quantified  by  Gas  Chromatography Flame Ionization Detector (GC-FID). Methanol levels ranged from  30.5-121.4 mg L <SUP>1</SUP> in white wines and 61-207 mg L <SUP>1</SUP> in red wines. The highest level was found in Agiorgitiko from Nemea. Methanol content of red wines increased with fermentation time because pectinesterase activity grows with the microorganism’s activity of must. All the results show that methanol levels of monovarietal red and white wines are under the maximum acceptable limits of International Office of Vine and wine (O.I.V.) and do not represent a risk to consumer health.}
    }