Aroma enhancement and enzymolysis regulation of grape wine using β ‐glycosidase
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چکیده
منابع مشابه
Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase
Adding β-glycosidase into grape wine for enhancing aroma was investigated using gas chromatography-mass spectrometry (GC-MS) and Kramer sensory evaluation. Compared with the extract from control wines, the extract from enzyme-treated wines increased more aromatic compounds using steam distillation extraction (SDE) and GC-MS analyses. Theses aromatic compounds were as follows: 3-methyl-1-butanol...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2014
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.84