期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2012
卷号：36
期号：1
页码：9-17
出版社：Galati University Press
摘要：Â-Glucosidase (¦ÂG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. The aim of this work was to study the efficiency ¦Â glucosidase in order to increase the aroma of Chardonnay wines. An increase in concentrations of volatile terpenes and norisoprenoids was observed when ¦Â glucosidases were used after the finalization of alcoholic fermentation
