Wine flavor enhancement through the use of exogenous fungal glycosidases
| Autor: | Serkan Selli, Ahmet Canbaş, Jean-Paul Lepoutre, Ziya Günata, Turgut Cabaroğlu |
|---|---|
| Přispěvatelé: | Çukurova Üniversitesi |
| Rok vydání: | 2003 |
| Předmět: |
chemistry.chemical_classification
Wine Chromatography biology Chemistry digestive oral and skin physiology food and beverages Glycoside Bioengineering biology.organism_classification Applied Microbiology and Biotechnology Biochemistry Exogenous glycosidases Hydrolysis Yeast in winemaking Glycosidic precursors Pectinase Aroma Flavor Biotechnology Winemaking |
| Zdroj: | Enzyme and Microbial Technology. 33:581-587 |
| ISSN: | 0141-0229 |
| Popis: | The use of a pectinase enzyme preparation in winemaking containing relevant glycosidase activities for the hydrolysis of glycosidically bound aroma compounds allowed to increase the levels of volatiles, monoterpenes, C13-norisoprenoids, and benzene derivatives. The highest increase was for the wine obtained from the juice enriched by glycosides through the contact of juice with skin parts of grape berry. Enzyme treatment enhanced the attributes, honey, lime, and smoky. The enzyme-treated wines were highly significantly different from the control wines and preferred to control wines. © 2003 Elsevier Inc. All rights reserved. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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