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A one-way analysis of variance (ANOVA) and a Student’s t-test (P < 0.05) was carried out to check for significant differences between the biotechnological parameters of both enzymes. Meanwhile, Duncan’s test was applied to study the significant differences among the concentrations of volatile compounds released in wine when both enzymes at different concentrations were used. All statistical analyses were carried out using IBM SPSS Statistics version 24 (SPSS Inc., Chicago, IL, United States).
Copyright and License information: ©2021 Fernández-Pacheco, García-Béjar, Briones Pérez and Arévalo-Villena.
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