Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

New enzymes isolated from the biodiversity of native wine ecosystems could contribute to increase the varietal character of regional wines. This study reports on the production and characterization of Issatchenkia terricola, beta-glucosidase and its potential to release red-wine aromatic compounds....

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Detalles Bibliográficos
Autores principales: de Ovalle, Stefani, Cavello, Ivana Alejandra, Brena, Beatriz M., Cavalitto, Sebastián Fernando, González Pombo, Paula
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2018
Materias:
Química
non-Saccharomyces
Enzyme production
Bioreactor
Sensorial analysis
Aroma
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/97500
https://ri.conicet.gov.ar/11336/91824
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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