RT Journal Article SR Electronic T1 Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 291 OP 296 DO 10.5344/ajev.1994.45.3.291 VO 45 IS 3 A1 Agnès Delcroix A1 Ziya Günata A1 Jean-Claude Sapis A1 Jean-Michel Salmon A1 Claude Bayonove YR 1994 UL http://www.ajevonline.org/content/45/3/291.abstract AB β-glucosidase, α-arabinosidase and α-rhamnosidase activities of three enological yeast strains (Saccharomyces cerevisiae) were monitored during fermentation of a Muscat of Frontignan grape juice. The enzyme activities, measured in the juice and the yeast biomass, reached their maximum during exponential growth of the yeast population, then dropped quickly. Changes in glycosidase activities were similar in all three yeast strains. β-glucosidase was the most abundant glycosidase and showed a poor stability at wine pH. The wines obtained from the different yeast strains contained similar levels of terpenols, and no significant differences were found in sensory analysis.