Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; "Trajadura"

F. S.S. Rogerson*, H. J. Grande, M. C. M. Silva

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)35-40
Number of pages6
JournalBiotechnology Letters
Volume17
Issue number1
DOIs
Publication statusPublished - Jan 1995

Fingerprint

Dive into the research topics of 'Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; "Trajadura"'. Together they form a unique fingerprint.

Cite this