Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”

Detalhes bibliográficos
Autor(a) principal: Rogerson, F. S. S.
Data de Publicação: 1995
Outros Autores: Grande, H. J., Silva, M. C. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/5950
Resumo: Three important monoterpene aroma releasing activities contained in an Aspergillus niger preparation were investigated for effects of pH, alcohol, SO2, temperature and concentration of glucose. Application of the enzyme preparation during microvinification or wine maturation of a Portuguese white wine from Trajadura grapes, increased monoterpene content roughly 2-fold and 3-fold respectively.
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spelling Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”Three important monoterpene aroma releasing activities contained in an Aspergillus niger preparation were investigated for effects of pH, alcohol, SO2, temperature and concentration of glucose. Application of the enzyme preparation during microvinification or wine maturation of a Portuguese white wine from Trajadura grapes, increased monoterpene content roughly 2-fold and 3-fold respectively.SpringerVeritati - Repositório Institucional da Universidade Católica PortuguesaRogerson, F. S. S.Grande, H. J.Silva, M. C. M.2011-10-11T11:40:49Z19951995-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/5950engROGERSON, F. S. S.; GRANDE, H. J.; SILVA, M. C. M. - Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”. Biotechnology Letters. 0141-5492. Vol. 17 n.º 1 (1995), p. 35-4010.1007/BF00134192info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:11:06Zoai:repositorio.ucp.pt:10400.14/5950Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:10.901615Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”
title Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”
spellingShingle Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”
Rogerson, F. S. S.
title_short Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”
title_full Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”
title_fullStr Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”
title_full_unstemmed Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”
title_sort Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”
author Rogerson, F. S. S.
author_facet Rogerson, F. S. S.
Grande, H. J.
Silva, M. C. M.
author_role author
author2 Grande, H. J.
Silva, M. C. M.
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Rogerson, F. S. S.
Grande, H. J.
Silva, M. C. M.
description Three important monoterpene aroma releasing activities contained in an Aspergillus niger preparation were investigated for effects of pH, alcohol, SO2, temperature and concentration of glucose. Application of the enzyme preparation during microvinification or wine maturation of a Portuguese white wine from Trajadura grapes, increased monoterpene content roughly 2-fold and 3-fold respectively.
publishDate 1995
dc.date.none.fl_str_mv 1995
1995-01-01T00:00:00Z
2011-10-11T11:40:49Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/5950
url http://hdl.handle.net/10400.14/5950
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv ROGERSON, F. S. S.; GRANDE, H. J.; SILVA, M. C. M. - Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety; “Trajadura”. Biotechnology Letters. 0141-5492. Vol. 17 n.º 1 (1995), p. 35-40
10.1007/BF00134192
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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