Abstract
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.
- Received July 2004.
- Revision received October 2004.
- Copyright © 2005 by the American Society for Enology and Viticulture
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Vol 56 Issue 2
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