β-Glucosidase activity in wine yeasts: Application in enology

Author:

Villena María Arévalo,Iranzo Juan Francisco Úbeda,Pérez Ana Isabel Briones

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference32 articles.

1. Chasing wine aroma: does Oenococcus oeni have the potential to release aroma compounds from authentic grape precursors?;Bartowsky;Aust NZ Wine Ind,2004

2. A preliminary search for anthocyanin-β-d-glucosidase activity in non-Saccharomyces wine yeasts;Manzanares;Int J Food Sci Technol,2000

3. The role of non-Saccharomyces species in realising glycosidic fracción of grape aroma components—a preliminary study;Mendes-Ferreira;J Appl Microbiol,2001

4. Arévalo Villena M. Estudio de la actividad β-glucosidásica en levaduras vínicas y su aplicación en Enología. PhD Thesis. Spain: Universidad de Castilla la Mancha; 2005 (In Spanish).

5. Studies on the hydrolysis of Vitis Vinifera monoterpene precursor compounds and model monoterpene β-d-glucosides rationalizing the monoterpene composition of grapes;Williams;J Agric Food Chem,1982

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