Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; "Trajadura"

Three important monoterpene aroma releasing activities contained in an Aspergillus niger preparation were investigated for effects of pH, alcohol, S02 temperature and concentration of glucose. Application of the enzyme preparation during microvinification or wine maturation of a Portuguese white win...

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Veröffentlicht in:	Biotechnology letters 1995, Vol.17 (1), p.35-40
Hauptverfasser:	Rogerson, E.S.S, Grande, H.J, Silva, M.C.M
Format:	Artikel
Sprache:	eng
Schlagworte:	alcohols alpha-l-rhamnopyranosidase alpha-N-arabinofuranosidase Aspergillus niger Biological and medical sciences d-glucopyranosidase environmental factors Fermented food industries Food industries Fundamental and applied biological sciences. Psychology glycosidases grape must monoterpene alcohols monoterpenoids Vitis winemaking wines Wines and vinegars
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Zusammenfassung:	Three important monoterpene aroma releasing activities contained in an Aspergillus niger preparation were investigated for effects of pH, alcohol, S02 temperature and concentration of glucose. Application of the enzyme preparation during microvinification or wine maturation of a Portuguese white wine from "Trajadura" grapes, increased monoterpene content roughly 2-fold and 3-fold respectively .
ISSN:	0141-5492 1573-6776
DOI:	10.1007/BF00134192