| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538688 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Both ABF3 and β-glucosidase tolerate the pH and ethanol concentration present in wine. ⺠ABF3 and β-glucosidase from Penicillium purpurogenum efficiently release terpenes from wine must. ⺠ABF3 expressed heterologously has similar properties to those of the native enzyme.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria Cristina Ravanal, Lorena Rosa, Jaime Eyzaguirre,