Enhancement of aromatic quality of muscat wine by the use of immobilized β-glucosidase

Journal of Biotechnology

Volumn 55, Issue 3, 1997, Pages 151-156

  Gueguen, Yannick ^a   Chemardin, Patrick ^a   Pien, Stephane ^a   Arnaud, Alain ^a,b   Galzy, Pierre ^a  

^a MONTPELLIER SUPAGRO   (France)

^b Chaire Microbiologie Indust G   (France)

Author keywords

Glucosidase; Aroma precursors; Immobilization; Muscat wine; Reactor

Indexed keywords

AROMATIC COMPOUNDS; BIOREACTORS; ENZYME IMMOBILIZATION; ENZYMES; FLAVORS; GAS CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; WINE;

AROMA PRECURSORS; GLUCOSIDASE; MUSCAT WINE;

BIOTECHNOLOGY;

AROMATIC COMPOUND; BENZYL ALCOHOL; BETA GLUCOSIDASE; GERANIOL; LINALOOL; NEROL; PHENETHYL ALCOHOL; TERPINENE;

ARTICLE; BEVERAGE; CANDIDA; CATALYST; ENZYME IMMOBILIZATION; FLAVOR; FLUIDIZED BED; FOOD INDUSTRY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PRIORITY JOURNAL; REACTOR; WINE;

EID: 0031552603     PISSN: 01681656     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1656(97)00069-2     Document Type: Article

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