Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni

Food Chemistry

Volumn 135, Issue 1, 2012, Pages 80-87

  Michlmayr, Herbert ^a   Nauer, Stefan ^b   Brandes, Walter ^b   Schümann, Christina ^b   Kulbe, Klaus D ^a   Del Hierro, Andrés M ^a   Eder, Reinhard ^b  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b Research Institute for Viticulture and Pomology (HBLAuBA)   (Austria)

Author keywords

Arabinosidase; Aroma; Glucosidase; Oenococcus oeni; Terpene; Wine

Indexed keywords

ARABINOSIDASE; AROMA; GLUCOSIDASE; OENOCOCCUS OENI; TERPENE;

BACILLI; ENZYMES; FRUIT JUICES; FRUITS; HYDROLYSIS; LACTIC ACID; OLEFINS; SUBSTRATES;

WINE;

ALPHA ARABINOFURANOSIDASE; GLYCOSIDASE; TERPENE;

AROMA; ARTICLE; ENZYME ASSAY; ENZYME SUBSTRATE; GRAPE JUICE; LACTIC ACID BACTERIUM; NONHUMAN; OENOCOCCUS OENI; WINE;

OENOCOCCUS OENI; VITACEAE;

EID: 84862218503     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.099     Document Type: Article

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