Wine flavor enhancement through the use of exogenous fungal glycosidases

Cabaroglu T., Selli S., Canbaş A., Leproutre J., Gunata Z.

ENZYME AND MICROBIAL TECHNOLOGY, cilt.33, sa.5, ss.581-587, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Sayı: 5
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0141-0229(03)00179-0
  • Dergi Adı: ENZYME AND MICROBIAL TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.581-587
  • Anahtar Kelimeler: wine, aroma, glycosidic precursors, exogenous glycosidases, ENDO-BETA-GLUCOSIDASE, ASPERGILLUS-NIGER, WHITE WINE, VOLATILE PHENOLS, AROMA COMPONENTS, MODEL SOLUTIONS, SKIN CONTACT, FRUIT JUICES, OAK WOOD, GRAPE
  • Çukurova Üniversitesi Adresli: Evet

Özet

The use of a pectinase enzyme preparation in winemaking containing relevant glycosidase activities for the hydrolysis of glycosidically bound aroma compounds allowed to increase the levels of volatiles, monoterpenes, C-13-norisoprenoids, and benzene derivatives. The highest increase was for the wine obtained from the juice enriched by glycosides through the contact of juice with skin parts of grape berry. Enzyme treatment enhanced the attributes, honey, lime, and smoky. The enzyme-treated wines were highly significantly different from the control wines and preferred to control wines. (C) 2003 Elsevier Inc. All rights reserved.