Effect of different indigenous yeast β-glucosidases on the liberation of bound aroma compounds

Journal of the Institute of Brewing

Volumn 117, Issue 2, 2011, Pages 230-237

  Wang, Yuxia ^a   Kang, Wenhuai ^a   Xu, Yan ^a   Li, Jiming ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Changyu Group Co Ltd   (China)

Author keywords

Bound aroma precursor; Wine; Yeast flora; glucosidase

Indexed keywords

ENZYMATIC HYDROLYSIS; HYDROLYSIS; ODORS; RNA; TERPENES; YEAST;

BOUND AROMA COMPOUNDS; BOUND AROMA PRECURSOR; CABERNET-SAUVIGNON; ENZYMATIC TREATMENTS; GLUCOSIDASE; GLUCOSIDASE ACTIVITY; PICHIA FERMENTANS; REPRESENTATIVE STRAIN;

WINE;

HANSENIASPORA; HANSENIASPORA UVARUM; PICHIA; PICHIA FERMENTANS; SACCHAROMYCES CEREVISIAE; TRICHOSPORON ASAHII; VITACEAE;

EID: 80052702986     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00466.x     Document Type: Article

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