EFFECT OF [Beta]-GLUCOSIDASES IN THE MAKING OF CHARDONNAY WINES

β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. The aim of this work was to study the efficiency β glucosidase in order to increase the aroma of Cha...

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Bibliographic Details
Published in:The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2012-01, Vol.36 (1), p.9
Main Authors: Codresi, Cristian, Râpeanu, Gabriela, Alexe, Petru
Format: Article
Language:English
Subjects:
Efficiency
Enzymes
Experiments
Fermentation
Flavors
Sedimentation & deposition
Studies
Wineries & vineyards
Wines
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Summary:β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. The aim of this work was to study the efficiency β glucosidase in order to increase the aroma of Chardonnay wines. An increase in concentrations of volatile terpenes and norisoprenoids was observed when β glucosidases were used after the finalization of alcoholic fermentation. [PUBLICATION ABSTRACT]
ISSN:1843-5157
2068-259X