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Effect of SO2 on the formation and evolution of volatile compounds in wines

✍ Scribed by Teresa Garde-Cerdán; Carmen Ancín-Azpilicueta

Book ID
116485510
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
230 KB
Volume
18
Category
Article
ISSN
0956-7135

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Effect of enzymatic aroma release on the
Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials
✍ Sílvia M Rocha; Paula Coutinho; Ivonne Delgadillo; António Dias Cardoso; Manuel 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 121 KB

## 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