Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma

@article{Sabel2013WickerhamomycesAA,
  title={Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma},
  author={Andrea Sabel and Stefan Martens and Anna Petri and Helmut K{\"o}nig and Harald Claus},
  journal={Annals of Microbiology},
  year={2013},
  volume={64},
  pages={483-491}
}
The monoterpenes are the most important contribution to the olfactory profile of wine due to their low odour threshold. These and other aroma-active substances do not generally exist in a free form but are conjugated to mono- or disaccharides, thereby forming water-soluble and odourless complexes. Enzymes that cleave the sugar moieties from the precursors can, therefore, have a major impact on the sensory profile of wine, as they release the volatile aroma compounds. For this reason, we… CONTINUE READING
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