𝔖 Bobbio Scriptorium
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The effect of eating on aroma release from strawberries

✍ Scribed by Kate E Ingham; Rob S.T Linforth; Andrew J Taylor

Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
691 KB
Volume
54
Category
Article
ISSN
0308-8146

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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
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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