Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines
Stefani de Ovalle, Beatríz M. Brena, Paula González-Pombo
Topics & Concepts
AromaWineAroma of wineBeta-glucosidaseChemistryYeastFood scienceFlavourGlucosidasesSensory analysisHydrolysisBiochemistryCellulaseFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesSensory Analysis and Statistical Methods