Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni-Reference-Cited by-同舟云学术

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Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni

Published:2012-11 Issue:1 Volume:135 Page:80-87
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Michlmayr Herbert,Nauer Stefan,Brandes Walter,Schümann Christina,Kulbe Klaus D.,del Hierro Andrés M.,Eder Reinhard

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Yeast influence on volatile composition of wines;Antonelli;Journal of Agricultural and Food Chemistry,1999

2. Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine;Bartowsky;Applied Microbiology and Biotechnology,2011

3. Microbial β-glucosidases: Cloning, properties, and applications;Bhatia;Critical Reviews in Biotechnology,2002

4. Effect of β-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation;Boido;Journal of Agricultural and Food Chemistry,2002

5. Genotypic diversity in Oenococcus oeni by high-density microarray comparative genome hybridization and whole genome sequencing;Borneman;Applied Microbiology and Biotechnology,2010

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