𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

✍ Scribed by Rodríguez-Bencomo, Juan José; Selli, Serkan; Muñoz-González, Carolina; Martín-Álvarez, Pedro J.; Pozo-Bayón, Maria Angeles

Book ID
121362409
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
315 KB
Volume
51
Category
Article
ISSN
0963-9969

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Flavour enhancement through the enzymati
Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review
✍ Eugeniusz Pogorzelski; Agnieszka Wilkowska 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 106 KB

## Abstract Aroma is one of the most important quality criteria of fruit and wine products. It is known, that aroma compounds are present in fruit in a free state and in the form of glycosides. In this review, the effect of glycosidases on flavour recovery from glycosides in fruit juice production