Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates

Aroma is a remarkable factor of quality and consumer preference in wine, representing a distinctive feature of the product. Most aromatic compounds in varietals are in the form of glycosidic precursors, which are constituted by a volatile aglycone moiety linked to a glucose residue by an O-glycosidi...

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Detalles Bibliográficos
Autores principales: Ahumada, Katherine, Martínez-Gil, Ana, Moreno-Simunovic, Yerko, Illanes, Andrés, Wilson, Lorena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273695/
https://www.ncbi.nlm.nih.gov/pubmed/27834828
http://dx.doi.org/10.3390/molecules21111485

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273695/
https://www.ncbi.nlm.nih.gov/pubmed/27834828
http://dx.doi.org/10.3390/molecules21111485

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