| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540932 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Glycosidases of Oenococcus oeni are able to release terpenes from natural substrates. ⺠Bacterial glycosidases have a high capacity to release both primary and tertiary terpene alcohols. ⺠Both glucosidase and arabinosidase from O. oeni are more active in grape juice than glycosidases from Aspergillus niger. ⺠Riesling mash was treated with O. oeni glycosidases before alcoholic fermentation. ⺠Wines produced with the glycosidases from O. oeni received positive ratings by a professional panel.
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Authors
Herbert Michlmayr, Stefan Nauer, Walter Brandes, Christina Schümann, Klaus D. Kulbe, Andrés M. del Hierro, Reinhard Eder,