Effects of Purified β-Glucosidases from <i>Issatchenkia terricola</i>, <i>Pichia kudriavzevii</i>, <i>Metschnikowia pulcherrima</i> on the Flavor Complexity and Typicality of Wines

Effects of Purified β-Glucosidases from <i>Issatchenkia terricola</i>, <i>Pichia kudriavzevii</i>, <i>Metschnikowia pulcherrima</i> on the Flavor Complexity and Typicality of Wines

The aim of this study was to investigate the effects of purified β-glucosidases from <i>Issatchenkia terricola</i> SLY-4, <i>Pichia kudriavzevii</i> F2-24, and <i>Metschnikowia pulcherrima</i> HX-13 (named as SLY-4E, F2-24E, and HX-13E, respectively) on the flavor...

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Bibliographic Details
Main Authors: Wanying Zhu, Wenxia Zhang, Tao Qin, Jing Liao, Xiuyan Zhang
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Journal of Fungi
Subjects:
<i>I. terricola</i>
<i>P. kudriavzevii</i>
<i>M. pulcherrima</i>
purified β-glucosidase
wine
Online Access:https://www.mdpi.com/2309-608X/8/10/1057

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