Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines

The aim of this study was to investigate the effects of purified β-glucosidases from Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, and Metschnikowia pulcherrima HX-13 (named as SLY-4E, F2-24E, and HX-13E, respectively) on the flavor complexity and typicality of wines. Cabernet Sauvignon w...

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Detalles Bibliográficos
Autores principales: Zhu, Wanying, Zhang, Wenxia, Qin, Tao, Liao, Jing, Zhang, Xiuyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9604742/
https://www.ncbi.nlm.nih.gov/pubmed/36294622
http://dx.doi.org/10.3390/jof8101057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9604742/
https://www.ncbi.nlm.nih.gov/pubmed/36294622
http://dx.doi.org/10.3390/jof8101057

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