Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications

Author:

Barbagallo Riccardo N,Spagna Giovanni,Palmeri Rosa,Restuccia Cristina,Giudici Paolo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference46 articles.

1. Yeast and its importance to wine aroma–a review;Lambrechts;S. Afr. J. Enol. Vitic.,2000

2. Glyconjugated aroma compounds: occurrence, role and biotechnological transformation;Winterhalter;Adv. Biochem. Eng. Biotech.,1997

3. A very efficient β-glucosidase catalyst for the hydrolysis of flavor precursors of wines and fruit juices;Gueguen;J. Agr. Food Chem.,1996

4. Glycosidically bound volatiles–a review 1986–1991;Stahl Biskup;Flav. Fragr. J.,1993

5. Williams PJ. Hydrolytic flavor release in fruit and wines through hydrolysis of non-volatile precursors. In: Acree TE, Teranishi R, editors. Flavor science-sensible principles and technique. Washington, DC: American Chemical Society; 1993. p. 287–308.

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