RT Journal Article
SR Electronic
T1 Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 188
OP 191
DO 10.5344/ajev.2005.56.2.188
VO 56
IS 2
A1 Salvador Genovés
A1 José V. Gil
A1 Salvador Vallés
A1 José A. Casas
A1 Paloma Manzanares
YR 2005
UL http://www.ajevonline.org/content/56/2/188.abstract
AB Several purified glycosidases such as α-l-arabinofuranosidase (ABFB), ß-d-glucosidase (BGLN), and α-l-rhamnosidase (RHAA) have been used to study the aromatic potential of Palomino fino grape must. The composition of free and bound aromas in Palomino fino must indicated a nonfloral aroma profile, benzyl alcohol being the main compound present in the bound fraction. While the combination BGLN + ABFB + RHAA was able to increase the concentrations of seven terpenyl compounds in wine, the concentrations of the individual compounds remained below their olfactory detection thresholds.