Potential of Glycosidase from Non-SaccharomycesIsolates for Enhancement of Wine Aroma

Evaluation of potential side activities of commercial enzyme preparations used in winemaking

(2014) Giovanna Fia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason

(2013) Yuxia Wang et al.   FOOD CHEMISTRY

Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases

(2013) Paula González-Pombo et al.   FOOD CHEMISTRY

Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process

(2013) Chuan-Tao Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems

(2012) T. Madrigal et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Dynamic study of yeast species and Saccharomyces cerevisiae strains during the spontaneous fermentations of Muscat blanc in Jingyang, China

(2012) Chunxiao Wang et al.   FOOD MICROBIOLOGY

Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation

(2012) Y. Paola Maturano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A comparative study of activity and apparent inhibition of fungal β-glucosidases

(2010) Christina Bohlin et al.   BIOTECHNOLOGY AND BIOENGINEERING

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

(2010) Yongsheng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine

(2010) Paula González-Pombo et al.   PROCESS BIOCHEMISTRY

Characterization of β-glucosidases from Hanseniaspora sp. and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine

(2010) Jutaporn Swangkeaw et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium

(2010) Gabriel Pérez et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

The characterisation of a novelPichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine

(2009) Jutaporn Swangkeaw et al.   ANNALS OF MICROBIOLOGY

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

(2009) Marie-Agnès Ducasse et al.   FOOD CHEMISTRY

Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)

(2008) Y TAO et al.   FOOD CHEMISTRY

Analysis of non-Saccharomycesyeast populations isolated from grape musts from Sicily (Italy)

(2008) D.P. Romancino et al.   JOURNAL OF APPLIED MICROBIOLOGY

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

(2008) Yongsheng Tao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The development of varietal aroma from non-floral grapes by yeasts of different genera

(2007) P HERNANDEZORTE et al.   FOOD CHEMISTRY