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Volatile compounds responsible for aroma of Jutrzenka liquer wine

✍ Scribed by Henryk H. Jeleń; Małgorzata Majcher; Mariusz Dziadas; Renata Zawirska-Wojtasiak; Katarzyna Czaczyk; Erwin Wąsowicz

Book ID
113536006
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
553 KB
Volume
1218
Category
Article
ISSN
1873-3778

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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