Summary
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.
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Abbreviations
- α-L-araf :
-
α-L-arabinofuranosidase
- α-L-rhap :
-
α-L-rhamnopyranosidase
- β-D-glup :
-
β-D-glucopyranosidase
- pnp:
-
p-nitrophenyl
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Rogerson, F.S.S., Grande, H.J. & Silva, M.C.M. Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”. Biotechnol Lett 17, 35–40 (1995). https://doi.org/10.1007/BF00134192
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DOI: https://doi.org/10.1007/BF00134192