کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600122 | 1492146 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus](/preview/png/7600122.png)
چکیده انگلیسی
The possible biotechnological application of a recombinant endopolygalacturonase of Kluyveromyces marxianus (KMPG) for the aroma enhancement of Albariño wine was studied. The addition of this enzyme to the must gives rise to a significant increase of the total compounds responsible for the aroma as opposed to the effect when using a commercial pectic enzyme. This increase also results in a significant rise of the odoriferous aglycones which are direct determinants of the aroma. Wines made by using the KMPG enzyme are characterised by a greater richness and diversity with regard to the number of aromatic compounds present, clearly differing from those obtained with a commercial pectic preparation. Based on compounds with odour activity values (OAV)Â >Â 1, the wines obtained with the enzyme KMPG are richer in citric, balsamic, spicy and above all floral (violet and rose) aromas than untreated wines or wines supplemented with a commercial enzyme.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 179-185
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 179-185
نویسندگان
Carmen Sieiro, Tomás G. Villa, AbigaÃl F. da Silva, Belén GarcÃa-Fraga, Mar Vilanova,