Enhancement of aroma in white wines using a β-glucosidase preparation from Debaryomyces pseudopolymorphus (A-77)

Food Biotechnology

Volumn 21, Issue 2, 2007, Pages 181-194

  Arévalo Villena, María ^a   Iranzo, Juan Úbeda ^a   Pérez, Ana Briones ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

glucosidase enzyme preparation; Aroma precursors; Terpenes; Wine yeasts

Indexed keywords

ENZYME ACTIVITY; FRUITS; HYDROLYSIS; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

AROMA PRECURSORS; ENOLOGY; ENZYMATIC PREPARATION; TERPENES;

ODORS;

DEBARYOMYCES; DEBARYOMYCES PSEUDOPOLYMORPHUS; VITACEAE;

EID: 34447134164     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430701410605     Document Type: Article

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