Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni

It is now well established that wine-related lactic acid bacteria (LAB), especially Oenococcus oeni, possess glycosidase activities that positively contribute to wine aroma through the hydrolysis of grape-derived aroma precursors. In our recent studies, we have identified and characterised several L...

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Main Authors: Michlmayr, Herbert, Nauer, Stefan, Brandes, Walter, Schümann, Christina, Kulbe, Klaus D., del Hierro, Andrés M., Eder, Reinhard
Formato: Artigo
Idioma:Inglês
Publicado: Elsevier Applied Science Publishers 2012
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Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC3387370/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2012.04.099
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