Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement

Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement

The aromatic expression of wines can be enhanced by the addition of specific glycosidases, although their poor stability remains a limitation. Coimmobilization of glycosidases as cross-linked enzyme aggregates (combi-CLEAs) offers a simple solution yielding highly stable biocatalysts. Nevertheless,...

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Bibliographic Details
Main Authors:	Luigi Tavernini, Carla Aburto, Oscar Romero, Andrés Illanes, Lorena Wilson
Format:	Article
Language:	English
Published:	MDPI AG 2021-07-01
Series:	Catalysts
Subjects:	combi-CLEAs glycosidases wine aroma alginate polyvinyl alcohol
Online Access:	https://www.mdpi.com/2073-4344/11/7/866

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