Performance of a novel β-glucosidase BGL0224 for aroma enhancement of Cabernet Sauvignon wines-Reference-Cited by-同舟云学术

Performance of a novel β-glucosidase BGL0224 for aroma enhancement of Cabernet Sauvignon wines

Published:2021-06 Issue: Volume:144 Page:111244
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Jie,Wang Tieru,Zhao Ning,Xu Junnan,Qi Yiman,Wei Xinyuan,Fan Mingtao^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde;Delfini;American Journal of Enology and Viticulture,1993

4. Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation;D'Incecco;Food Microbiology,2004

5. The actual and potential aroma of winemaking grapes;Ferreira;Biomolecules,2019

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