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The Effect of Glycerol on the Perceived Aroma of a Model Wine and a White Wine

✍ Scribed by Samuel Lubbers; Caroline Verret; Andrée Voilley

Book ID
115610581
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
207 KB
Volume
34
Category
Article
ISSN
1096-1127

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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