Investigation of non-Saccharomyces yeasts with intracellular β-glycosidase activity for wine aroma modification.
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DOI: 10.1111/1750-3841.16355
Abstract: Since high proportions of aroma-relevant molecules in plant-derived juices are present in glycosylated forms, the introduction of glycosidase activity during processing is an important tool to modify the aroma composition of the product. During winemaking,… read more here.
Keywords: glycosidase activity; yeasts intracellular; aroma; activity ... See more keywords