Wine flavor enhancement through the use of exogenous fungal glycosidases

Enzyme and Microbial Technology

Volumn 33, Issue 5, 2003, Pages 581-587

  Cabaroglu, Turgut ^a   Selli, Serkan ^a   Canbas, Ahmet ^a   Lepoutre, Jean Paul ^b   Günata, Ziya ^c  

^a CUKUROVA UNIVERSITY   (Turkey)

^b SPO   (France)

^c UNIV MONTPELLIER   (France)

Author keywords

Aroma; Exogenous glycosidases; Glycosidic precursors; Wine

Indexed keywords

DERIVATIVES; ENZYMES; FUNGI; HYDROLYSIS;

WINEMAKING;

WINE;

3 HYDROXY 7,8 DEHYDRO BETA IONOL; 3 HYDROXY BETA DAMASCONE; 3 OXO ALPHA IONOL; 4 ETHYLPHENOL; 4 MENTHEN 7,8 DIOL; 4 VINYLGUAIACOL; 4 VINYLPHENOL; BENZENE DERIVATIVE; BETA DAMASCENONE; CALCIUM OXIDE; CARBON 13; ETHYLHOMOVANILLATE; FLAVORING AGENT; FUNGAL ENZYME; GERANIOL; GLYCOSIDASE; GLYCOSIDE; ISOPRENOID; LINALOOL; NORISOPRENOID; POLYGALACTURONASE; SALICYLIC ACID METHYL ESTER; SYRINGALDEHYDE; TERPENE; TERPINEOL; UNCLASSIFIED DRUG; UNINDEXED DRUG; VANILLIN; VANILLOYLMETHYL KETONE; VOLATILE AGENT; ZINGERONE;

ARTICLE; BERRY; ENZYME ACTIVITY; ENZYME ISOLATION; FLAVOR; GRAPE; GRAPE JUICE; HONEY; HYDROLYSIS; WINE;

VITIS SP.;

EID: 0042381565     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(03)00179-0     Document Type: Article

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