Effect of β-glucosidases in the making of chardonnay wines

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology

Volumn 36, Issue 1, 2012, Pages 9-17

  Codreşi, Cristian ^a   Râpeanu, Gabriela ^b   Alexe, Petru ^b  

^a SC Sodinal SRL   (Romania)

^b DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

glucosidases; Norisoprenoids; Terpenes; Wine flavor

Indexed keywords

ALCOHOLIC FERMENTATION; GLUCOSIDASE; GLYCOSIDASES; NORISOPRENOIDS; TERPENES;

LIPIDS; OLEFINS;

WINE;

EID: 84872939119     PISSN: 18435157     EISSN: 2068259X     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. Armada, L., Fernández, E., and Falqué, E. 2010. Influence of several enzymatic treatments on aromatic composition of white wines. LWT Food Science and Technology, 43,1517-1525.
2. Buttery, R.G., Terashini, R., and Ling, L.C. 1988. Identification of damascenone on tomato volatiles, Chem. Ind., 7, 238-241.
3. Cabaroglu, T., Selli, S., Canbas, A., Lepoutre, J.P., and Günata, Z. 2003. Wine flavor enhancement through the use of exogenous fungal glycosidases. Enzyme Microbial Technology, 33, 581-587.
4. Canal-Llauberes, R.M. 2000. Les enzymes et leur application en œnologie. Ed. Ferret, Bordeaux dans Produits de traitement et auxiliaires d'élaboration des moûts et des vins, 43-60.
5. Castro Vázquez L., Pérez-Coello M.S., and Cabezudo, M.D. 2002. Effects of enzyme treatment and skin extraction on varietal volatiles in Spanish wines made from Chardonnay, Muscat, Airén, and Macabeo grapes, Analytica Chimica Acta, 458, 39-44.
6. Cox, A., Capaone, D.L., Elsey, G.M., Perkins, M.V., and Sefton, M.A. 2005. Quantitative analysis, occurrence, and stability of (E)-1-(2, 3, 6-trimethylphenyl)buta-1, 3-diene in wine. Journal of Agricultural and Food Chemistry, 53, 3584-3591.
7. Guth, H. 1997. Identification of character impact odorants of different white wine varieties, Journal of Agricultural and Food Chemistry, 45, 3027-3032.
8. Mateo J.J. and Jimenez M., 2000. Monoterpenes in grape juice and wines, Journal of Chromatography A, 881, 557-567.
9. Ribereau-Gayon P., Glories Y., Maujean A. and Dubourdieu, D. 2006. Handbook of Enology, Wiley, Chichester, UK.
10. Sanchez Palomo E., Perez-Coello M.S., Diaz-Maroto M.C., Gonzalez Vinas M.A., and Cabezudo, M.D. 2006. Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat "a petit grains" wines and effect of skin contact, Food Chemistry, 95, 279-289.