Side activities of commercial enzyme preparations and their influence on the hydroxycinnamic acids, volatile compounds and nitrogenous components of white wine-Reference-Cited by-同舟云学术

Side activities of commercial enzyme preparations and their influence on the hydroxycinnamic acids, volatile compounds and nitrogenous components of white wine

Published:2016-06-20 Issue:3 Volume:22 Page:366-375
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Fia G.¹,Olivier V.¹,Cavaglioni A.²,Canuti V.¹,Zanoni B.¹

Affiliation:

1. Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali; Università degli Studi di Firenze; 50144 Firenze Italy

2. Istituto per lo Sviluppo Viticolo Enologico ed Agroindustria ISVEA Srl; Poggibonsi Siena Italy

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12232/fullpdf

Reference35 articles.

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3. Characterisation and purification of a cinnamate esterase from Aspergillus niger industrial pectinase preparation;Barbe;Journal of the Science of Food and Agriculture,1998

4. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Wine flavor enhancement through the use of exogenous fungal glycosidases;Cabaroglu;Enzyme and Microbial Technology,2003

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