Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation
Authors:
- David ChassagneDCDavid Chassagne
- Stéphanie VernizeauSVStéphanie Vernizeau
- Mustapha NedjmaMNMustapha Nedjma
- Hervé AlexandreHAHervé Alexandre
- 1 July 2005
- journal article
- Published by Elsevier in Enzyme and Microbial Technology
- Vol. 37 (2) , 212-217
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Sorption of wine volatile phenols by yeast leesFood Chemistry, 2005
- Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures ofOenococcus oeniJournal of Agricultural and Food Chemistry, 2003
- Hydrolysis and transformation of terpene glycosides from muscat must by different yeast speciesFood Microbiology, 2003
- $beta;-Glucosidase activity in a Saccharomyces cerevisiae wine strainInternational Journal of Food Microbiology, 2003
- Effect of β-Glycosidase Activity ofOenococcus oenion the Glycosylated Flavor Precursors of Tannat Wine during Malolactic FermentationJournal of Agricultural and Food Chemistry, 2002
- Description of theβ-glucosidase activity of wine yeastsFood Microbiology, 1997
- Effect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.) WinesJournal of Food Composition and Analysis, 1997
- Quantification of Glycosides in Grapes, Juices, and Wines through a Determination of Glycosyl GlucoseJournal of Agricultural and Food Chemistry, 1995
- Characterization of β‐glucosidase activity in yeasts of oenological originJournal of Applied Bacteriology, 1994
- Use of Dinitrosalicylic Acid Reagent for Determination of Reducing SugarAnalytical Chemistry, 1959