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Effect Of Glucosidases Enzyme Treatment On Aroma Compounds Of The White Muscat Of Alexandria And Emir Wines, Turgut Cabaroğlu, Ahmet Canbaş
Effect Of Glucosidases Enzyme Treatment On Aroma Compounds Of The White Muscat Of Alexandria And Emir Wines, Turgut Cabaroğlu, Ahmet Canbaş
Turkish Journal of Agriculture and Forestry
The effect of an exogenous commercial enzyme with glycosidase activities on free and glycosidically bound aroma compounds of the white wines obtained from muscat of Alexandria and Emir cultivars was investigated. The fermenting must was divided into two equal parts towards the end of the fermentation and 40 mg/l of enzyme was added to one part. The aroma compounds of the wines were extracted with Amberlite XAD-2 resin and were identified by gas chromatography-mass spectrometry. Their concentrations were determined by gas chromatography. As a result of the enzyme treatment, the concentration of free aroma compounds (terpenes, volatile phenols, C-13 norisoprenoids …