1. Allen MS, Lacey MJ, Brown WV, Harris RLN (1989) Sauvignon blanc varietal aroma. Aust Grapegrower Winemaker 292:51–56
2. Aryan AP, Wilson B, Strauss CR, Williams PJ (1987) The properties of glycosidases of Vitis vinifera and comparison of their β-glucosidase activity with that of exogenous enzymes. An assessment of possible applications in enology. Am J Enol Viticult 38:182–188
3. Barbagallo RN, Spagna G, Palmeri R, Restuccia C, Giudici P (2004) Selection, characterization and comparison of β-glucosidase from mould and yeasts employables for enological applications. Enzyme Microbiol Technol 35:58–66
4. Bayonove C, Gunata Y, Sapis JC, Baumes RL, Dugelay I, Grassin C (1993) L’aumento degli aromi nel vino mediante l’uso degli enzimi. Vignevini 9:33–36
5. Biron C, Cordonnier C, Glory O, Gunata Z, Sapis JC (1988) Etude dans le raisin de l’activité β-glucosidase. Conn Vigne Vin 22:125–134