Effect of β-glucosidases in the making of Chardonnay wines

Effect of β-glucosidases in the making of Chardonnay wines

β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. The aim of this work was to study the efficiency β glucosidase in order to increase the aroma of Cha...

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Veröffentlicht in:The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2012-01, Vol.36 (1), p.9-17
Hauptverfasser: Cristian Codresi, Gabriela Rapeanu, Petru Alexe
Format: Artikel
Sprache:eng
Schlagworte:
norisoprenoids
terpenes
wine flavor
β glucosidases
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Zusammenfassung:β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. The aim of this work was to study the efficiency β glucosidase in order to increase the aroma of Chardonnay wines.An increase in concentrations of volatile terpenes and norisoprenoids was observed when β glucosidases were used after the finalization of alcoholic fermentation.
ISSN:1843-5157
2068-259X