Effect of β-glucosidases in the making of chardonnay wines

Authors

  • Codreși Cristian S.C. Sodinal SRL, București
  • Râpeanu Gabriela Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
  • Alexe Petru Dunarea de Jos University of Galati, Faculty of Food Science and Engineering

Keywords:

wine flavor, terpenes, norisoprenoids, β glucosidases

Abstract

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.

Downloads

Download data is not yet available.

Downloads

Published

2012-06-15

Issue

Vol. 36 No. 1 (2012)

Section

ORIGINAL ARTICLES

How to Cite

“Effect of β-Glucosidases in the Making of Chardonnay Wines”. 2012. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 36 (1): 9-17. https://ojs.ugal.ro/index.php/food/article/view/2163.

Most read articles by the same author(s)