Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation
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The majority of aroma precursors in grapes exist as odorless glycosidic conjugates, which can be hydrolyzed by β-glucosidase to release free volatile aroma compounds, thereby enhancing the aromatic quality of wine. This study aimed to screen and characterize ... ...
