Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines

Author:

de Ovalle Stefani,Brena Beatriz,González-Pombo Paula

Funder

Agencia Nacional de Investigación e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Identification of essential oil components by gas chromatography/ quadrupole mass spectroscopy;Adams,2001

2. β-Glucosidase activity in wine yeasts: Application in enology;Arévalo Villena;Enzyme and Microbial Technology,2007

3. Boido, E., Lloret, A., Medina, K., Fariña, L., Carrau, F., Versini, G., & Dellacassa, E. (2003). Aroma composition of Vitis vinifera cv. Tannat: The typical red wine from Uruguay. Journal of Agricultural and Food Chemistry, 51(18), 5408–5413. https://doi.org/10.1021/jf030087i.

4. The effect of endozym β-split, a commercial Enzyme Preparation Used for Aroma Release, on Tannat Wine Glycosides;Cid;South African Journal for Enology and Viticulture,2012

5. Screening of β-glucosidase and β-xylosidase activities in four non- saccharomyces yeast isolates: Glycosidasic activities from wine yeasts…;López;Journal of Food Science,2015

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