The mechanism of action of α-l-arabinofuranosidase, α-l-rhamnopyranosidase, and β-d-glucopyranosidase
on p-nitrophenyl and grape monoterpenyl disaccharide-glycosides has been …

The localisation of some aroma components in the different parts of the berry of Muscat grape
varieties was studied. The evolution of these compounds was also monitored during the …

The efficiency of hydrolysis of monoterpenyl/3-D-glucosides by various plant (grape and sweet
almond) and fungal (Aspergillus niger)/3-glucosidases was found to be dependent on the …

β-glucosidase, α-arabinosidase and α-rhamnosidase activities of three enological yeast
strains (Saccharomyces cerevisiae) were monitored during fermentation of a Muscat of …

The effect of sun exposure on the aromatic composition of two Muscat grape cultivars, Moscatel
de Alejandría and Moscatel rosada, was monitored over two seasons. Fully exposed and …

Control of the organoleptic quality of wine or grape-derived beverages requires the study of
the interactions between flavor volatiles and polyphenols. The influence of catechin and a …

Five mandelonitrile glycosides have been detected in the glycosidic fraction isolated from
several Passiflora fruits using GC/EI-MS or GC/NCI-MS of trifluoroacetylated derivatives. …

The influence of native polysaccharides on wine organoleptic quality has not been yet
clarified. Hence, the effect of purified fractions of arabinogalactan−proteins (AGPs), monomeric …

Free and bound aroma compounds of eight Spanish grape cultivars (Albariño, Treixadura,
Listan, Viura, Xarel.lo, Parellada, Garnacha, and Tempranillo) used in winemaking were …

Free and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed
by GC‐MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin…