A Novel β-Glucosidase fromSporidiobolus pararoseus: Characterization and Application in Winemaking

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Baffi, Milla A ^a   Tobal, Thaise ^d   Henrique, João ^d   Lago, G ^b   Leite, Rodrigo S R ^c   Boscolo, Maurício ^d   Gomes, Eleni ^d   Da Silva, Roberto ^d  

^a FEDERAL UNIVERSITY OF UBERLÂNDIA   (Brazil)

^b FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSIDADE FEDERAL DA GRANDE DOURADOS   (Brazil)

^d SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

glucosidase; Aroma; Sporidiobolus pararoseus; Wine; Yeast

Indexed keywords

ALPHA-TERPINEOL; BETA GLUCOSIDASE; CYCLOHEXENE DERIVATIVE; GERANIOL; LINALOOL; TERPENE; TERPINEOL;

ARTICLE; BASIDIOMYCETES; ENZYME STABILITY; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; METABOLISM; METHODOLOGY; ODOR; PH; TEMPERATURE; WINE;

BASIDIOMYCOTA; BETA-GLUCOSIDASE; CYCLOHEXENES; ENZYME STABILITY; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MONOTERPENES; ODORS; TEMPERATURE; TERPENES; WINE;

SPORIDIOBOLUS PARAROSEUS;

EID: 80053051452     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02293.x     Document Type: Article

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