Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans

Applied Biochemistry and Biotechnology

Volumn 169, Issue 2, 2013, Pages 493-501

  Baffi, Milla A ^a,b   Tobal, Thaise ^b   Lago, João Henrique Ghilardi ^c   Boscolo, Maurício ^b   Gomes, Eleni ^b   Da Silva, Roberto ^b  

^a FEDERAL UNIVERSITY OF UBERLÂNDIA   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Glucosidase; Aroma; Aureobasidium pullulans; Wine; Yeast

Indexed keywords

AROMA; AUREOBASIDIUM PULLULANS; CELLOBIOSE; COMPLEX MEDIA; CRUDE ENZYMES; ENZYMATIC SYNTHESIS; ENZYMATIC TREATMENTS; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; GLUCOSIDASE; LOW TEMPERATURES; MONOTERPENES; OPTIMUM TEMPERATURE; PH STABILITY; POTENTIAL APPLICATIONS; SOLE CARBON SOURCE; SUBMERGED FERMENTATION; WINE AROMAS;

ENZYMES; ETHANOL; OLEFINS; PH EFFECTS; YEAST;

WINE;

ALCOHOL; BETA GLUCOSIDASE; CELLOBIOSE; TERPENE DERIVATIVE; TERPINEOL;

ALCOHOL TOLERANCE; AROMA; ARTICLE; AUREOBASIDIUM PULLULANS; CONTROLLED STUDY; CULTURE MEDIUM; ENZYME ISOLATION; ENZYME STABILITY; ENZYME SYNTHESIS; FERMENTATION OPTIMIZATION; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS GROWTH; HYDROLYSIS; LOW TEMPERATURE; MASS FRAGMENTOGRAPHY; NONHUMAN; PH; TEMPERATURE; THERMOSTABILITY; WINE;

ASCOMYCOTA; BETA-GLUCOSIDASE; ENZYME STABILITY; FOOD ANALYSIS; FOOD HANDLING; ODORS; WINE;

AUREOBASIDIUM PULLULANS; VITACEAE;

EID: 84873088005     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-012-9991-2     Document Type: Article

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