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- You have accessRestricted accessGlycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A ReviewAnna K. Hjelmeland, Susan E. EbelerAm J Enol Vitic. 2015 66: 1-11 ; DOI: 10.5344/ajev.2014.14104Anna K. Hjelmeland1Department of Viticulture and Enology, Agricultural and Environmental Chemistry Graduate Group, and Food Safety and Measurement Facility, University of California, Davis, CA 95616.Susan E. Ebeler1Department of Viticulture and Enology, Agricultural and Environmental Chemistry Graduate Group, and Food Safety and Measurement Facility, University of California, Davis, CA 95616.
- You have accessRestricted accessThe Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor AnalysisM. A. Sefton, I. L. Francis, P. J. WilliamsAm J Enol Vitic. 1993 44: 359-370 ; DOI: 10.5344/ajev.1993.44.4.359M. A. SeftonThe Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.I. L. FrancisThe Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.P. J. WilliamsThe Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.
- You have accessRestricted accessThe Contribution of Hydrolyzed Flavor Precursors to Quality Differences in Shiraz Juice and Wines: An Investigation by Sensory Descriptive AnalysisN. A. Abbott, B. G. Coombe, P. J. WilliamsAm J Enol Vitic. 1991 42: 167-174 ; DOI: 10.5344/ajev.1991.42.3.167N. A. AbbottDepartment of Plant Physiology, Waite Agricultural Research Institute, The University of Adelaide, Glen Osmond, South Australia, 5064B. G. Coombe