EFFECT OF β-GLUCOSIDASES IN THE MAKING OF CHARDONNAY WINES
作者： P. Alexe , G. Râpeanu , C. Codreşi
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摘要: β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis glycoconjugated precursors, in musts and wines, release active aromatic compounds. The aim this work was to study efficiency β glucosidase order increase aroma Chardonnay wines. An concentrations volatile terpenes norisoprenoids observed when glucosidases were used after finalization alcoholic fermentation.
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