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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...

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Detalles Bibliográficos
Autores principales:	Gao, Pingping, Sam, Faisal Eudes, Zhang, Bo, Peng, Shuai, Li, Min, Wang, Jing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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