TY - JOUR T1 - Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 188 LP - 191 DO - 10.5344/ajev.2005.56.2.188 VL - 56 IS - 2 AU - Salvador Genovés AU - José V. Gil AU - Salvador Vallés AU - José A. Casas AU - Paloma Manzanares Y1 - 2005/06/01 UR - http://www.ajevonline.org/content/56/2/188.abstract N2 - 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. ER -