%0 Journal Article
%T Effect of ¦Â-glucosidases in the making of Chardonnay wines
%A Cristian Codresi
%A Gabriela Rapeanu
%A Petru Alexe
%J Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
%D 2012
%I Galati University Press
%X ¦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.
%K wine flavor
%K terpenes
%K norisoprenoids
%K ¦Â glucosidases
%U http://www.ann.ugal.ro/tpa/Anale%202012/vol%201/1_Codresi%20et%20al.pdf