PT  - JOURNAL ARTICLE
AU  - Salvador Genovés
AU  - José V. Gil
AU  - Salvador Vallés
AU  - José A. Casas
AU  - Paloma Manzanares
TI  - Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases
AID  - 10.5344/ajev.2005.56.2.188
DP  - 2005 Jun 01
TA  - American Journal of Enology and Viticulture
PG  - 188--191
VI  - 56
IP  - 2
4099  - http://www.ajevonline.org/content/56/2/188.short
4100  - http://www.ajevonline.org/content/56/2/188.full
SO  - Am J Enol Vitic.2005 Jun 01; 56
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.