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 language | English |
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Pages (from-to) | 35-40 |
Number of pages | 6 |
Journal | Biotechnology Letters |
Volume | 17 |
Issue number | 1 |
DOIs | |
Publication status | Published - Jan 1995 |