Contribution of enzyme preparations to the linalool content of wines made from the non-aromatic grapevine variety ‘Furmint’ (<em>Vitis vinifera</em> L.)

Contribution of enzyme preparations to the linalool content of wines made from the non-aromatic grapevine variety ‘Furmint’ (<em>Vitis vinifera</em> L.)

Aim: Terpene compounds were tentatively identified and quantified in musts and wines made from the non-aromatic grape variety ‘Furmint’ (Vitis vinifera L.) after individual treatments with seven different commercial enzyme preparations. Methods and results: The identification and quantification of t...

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Bibliographic Details
Main Authors: Denis Rusjan, Matija Strlic, Tatjana Kosmerl, Helena Prosen
Format: Article
Language:English
Published: International Viticulture and Enology Society 2012-06-01
Series:OENO One
Subjects:
wine
terpene
‘Furmint’ grapes
glucosidase
pectolytic enzyme
Online Access:https://oeno-one.eu/article/view/1514

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