Effect of β-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 8, 2002, Pages 2344-2349

  Boido, Eduardo ^a   Lloret, Adriana ^a   Medina, Karina ^a   Carrau, Francisco ^a   Dellacassa, Eduardo ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

glycosidase activity; Aroma; Benzyl and geranyl glycosides; Glycoconjugate; Malolactic fermentation; Tannat wine

Indexed keywords

BACTERIAL ENZYME; BACTERIAL POLYSACCHARIDE; GLYCOSIDASE; LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE;

ADSORPTION; ARTICLE; CELL CULTURE; CHEMICAL MODIFICATION; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYMOLOGY; FERMENTATION; GLYCOSYLATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; METABOLISM; MOLECULAR STABILITY; NONHUMAN; ODOR; OENOCOCCUS; REACTION ANALYSIS; SYNTHESIS; TASTE; WINE; GRAM POSITIVE COCCI; LEUCONOSTOC;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; OENOCOCCUS OENI;

FERMENTATION; GLYCOSIDE HYDROLASES; GLYCOSYLATION; GRAM-POSITIVE COCCI; LACTIC ACID; LEUCONOSTOC; MALATES; ODORS; POLYSACCHARIDES, BACTERIAL; TASTE; WINE;

EID: 0037051515     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0109367     Document Type: Article

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