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Effect of Different Indigenous Yeast β-Glucosidases on the Liberation of Bound Aroma Compounds

✍ Scribed by Yuxia Wang; Wenhuai Kang; Yan Xu; Jiming Li

Book ID
112114674
Publisher
Wiley (John Wiley & Sons)
Year
2011
Tongue
English
Weight
636 KB
Volume
117
Category
Article
ISSN
2050-0416

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## Abstract Wines from Maria Gomes (Fernão Pires) and Bical varieties were treated with an enzymatic preparation, Lallzyme de Lalvin, with β‐glucosidase, pectinase, arabinosidase and rhamnosidase activity. The reference and enzyme‐treated wines were submitted to a process of continuous liquid–liqui