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Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase
Adding β-glycosidase into grape wine for enhancing aroma was investigated using gas chromatography-mass spectrometry (GC-MS) and Kramer sensory evaluation. Compared with the extract from control wines, the extract from enzyme-treated wines increased more aromatic compounds using steam distillation e...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Wiley Periodicals Inc
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959960/ https://www.ncbi.nlm.nih.gov/pubmed/24804072 http://dx.doi.org/10.1002/fsn3.84 |