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Analysis of the influence of the enzyme Novarom A on glycosidically bound compounds in white wines by application of a glycosyl glucose assay and other methods

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An analytical assay for glycosylated secondary metabolites of grapes, through quantification of glycosyl glucose (GG), was applied. After microvinification, the riesling and chardonnay wines were treated with 10 g hl ?-?1 of the enzyme Novarom A. After 6 months' ageing the influence of this enzyme was estimated by the quantity of total glycosides, potentially volatile terpenes (PVTs) and free volatile terpenes (FVTs) in the wines. The results demonstrated that the enzyme preparation Novarom A decreased GG and PVT levels and enhanced free classical monoterpenol content in wines.
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Document Type: Research Article

Affiliations: 1: University ‘St Cyril and Methodius', Faculty of Technology and Metallurgy, Department of Food Technology and Biotechnology, Str. ‘Rudger Boskovic' 16, 1000, Skopje, Republic of Macedonia 2: Department of Viticulture, State Research Institute of Geisenheim, Von-Lade-Str. 1, Geisenheim, D-65366, Germany

Publication date: December 1, 2005

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