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Enzymatic Characterization of Purified β-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging
The application of β-glucosidase from non-Saccharomyces yeasts to improve wine aroma has been widely explored. However, few enzymes are active under the severe conditions of wine aging (high ethanol concentration, low temperature, and low pH). Therefore, the application of β-glucosidase in wine agin...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950599/ https://www.ncbi.nlm.nih.gov/pubmed/35327274 http://dx.doi.org/10.3390/foods11060852 |