Author(s):
Rogerson, F. S. S. 
; Grande, H. J. ; Silva, M. C. M.
Date: 1995
Persistent ID: http://hdl.handle.net/10400.14/5950
Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Document details
Enzymatic enhancement of the free monoterpenol content of a Portuguese wine fro...
Description
Three important monoterpene aroma releasing activities contained in an Aspergillus niger preparation were investigated for effects of pH, alcohol, SO2, temperature and concentration of glucose. Application of the enzyme preparation during microvinification or wine maturation of a Portuguese white wine from Trajadura grapes, increased monoterpene content roughly 2-fold and 3-fold respectively.
Three important monoterpene aroma releasing activities contained in an Aspergillus niger preparation were investigated for effects of pH, alcohol, SO2, temperature and concentration of glucose. Application of the enzyme preparation during microvinification or wine maturation of a Portuguese white wine from Trajadura grapes, increased monoterpene content roughly 2-fold and 3-fold respectively.
Document Type
Article
Language English
Language English
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