Effects of Purified β-Glucosidases from Issatchenkia terricola , Pichia kudriavzevii , Metschnikowia...
Effects of Purified β-Glucosidases from Issatchenkia terricola , Pichia kudriavzevii , Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
About this item
Full title
Author / Creator
Zhu, Wanying , Zhang, Wenxia , Qin, Tao , Liao, Jing and Zhang, Xiuyan
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
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More information
Scope and Contents
Contents
The aim of this study was to investigate the effects of purified β-glucosidases from
SLY-4,
F2-24, and
HX-13 (named as SLY-4E, F2-24E, and HX-13E, respectively) on the flavor complexity and typicality of wines. Cabernet Sauvignon wines were fermented by
with the addition of SLY-4E, F2-24E, and HX-13E; the fermentation process and charac...
Alternative Titles
Full title
Effects of Purified β-Glucosidases from Issatchenkia terricola , Pichia kudriavzevii , Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_747b80cfd6c046e0a46e5be6f77087ab
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_747b80cfd6c046e0a46e5be6f77087ab
Other Identifiers
ISSN
2309-608X
E-ISSN
2309-608X
DOI
10.3390/jof8101057
