TY  - JOUR 
AU  - Rodríguez Nogales, José Manuel
AU  - Fernández Fernández, Encarnación
AU  - Ruipérez Prádanos, Violeta
AU  - Vila Crespo, Josefina María
PY  - 2023
SN  - 1420-3049
UR  - https://uvadoc.uva.es/handle/10324/67185
AB  - Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the...
LA  - eng
PB  - MDPI
KW  - Aroma
KW  - Glycosidases
KW  - White wine
KW  - Vinos blancos
KW  - Wine and wine making
KW  - Vinos y vinificación - Análisis
KW  - Verdejo (Vino)
KW  - Terpenes
KW  - Terpenos
KW  - Food science
TI  - Selective wine aroma enhancement through enzyme hydrolysis of glycosidic precursors
DO  - 10.3390/molecules29010016
ER  -