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Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases

Salvador Genovés, José V. Gil, Salvador Vallés, José A. Casas, Paloma Manzanares
Am J Enol Vitic.  2005  56: 188-191  ; DOI: 10.5344/ajev.2005.56.2.188

Article Information

vol. 56 no. 2

DOI 
https://doi.org/10.5344/ajev.2005.56.2.188
Published By 
American Journal of Enology and Viticulture
History 
  • Received July 2004
  • Revision received October 2004
  • Published online June 2005.
Copyright & Usage 
Copyright © 2005 by the American Society for Enology and Viticulture

Author Information

  1. Salvador Genovés1,
  2. José V. Gil1,
  3. Salvador Vallés1,
  4. José A. Casas2 and
  5. Paloma Manzanares1,*
  1. 1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
  1. ↵*Corresponding author [Email: pmanz{at}iata.csic.es; tel: 34-96-3900022; fax: 34-96-3636301]
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Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases
Salvador Genovés, José V. Gil, Salvador Vallés, José A. Casas, Paloma Manzanares
Am J Enol Vitic.  2005  56: 188-191  ; DOI: 10.5344/ajev.2005.56.2.188
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