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    • Wine Aroma Improvement Using a beta-Glucosidase Preparation from Aureobasidium pullulans 

      Baffi, Milla Alves; Tobal, Thaise; Ghilardi Lago, Joao Henrique [UNIFESP]; Boscolo, Mauricio; Gomes, Eleni; Da-Silva, Roberto (Humana Press Inc, 2013-01-01)
      Microbial beta-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. in this work, the production of a beta-glucosidase by an Aureobasidium ...