Wine is a complex matrix that includes components with different chemical natures, the
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Wine is a highly complex mixture of compounds which largely define its appearance, aroma,
flavour and mouth‐feel properties. The compounds responsible for those attributes have …

Publisher Summary This chapter reviews the scientific knowledge of the role of
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …

Beta-glucosidase is an important enzyme for the hydrolysis of grape glycosides in the
course of winemaking. Yeasts are the main producers of β-glucosidase in winemaking …

Aims: The objective of this study was to investigate what types of enzymes are being
produced by non‐Saccharomyces yeasts isolated from grapes in South Africa vineyards and …

Aspergillus oryzae was found to secrete two distinct β-glucosidases when it was grown in
liquid culture on various substrates. The major form had a molecular mass of 130 kDa and …

The importance of monoterpenes on varietal flavour of must and other fruit juices has been
reviewed. These compounds were mainly found linked to sugar moieties in grape juice and …

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in
which glycosidically bound form can be converted into free form during storage and …

Following a brief look at the structure and occurrence of glycosidic flavour precursors in
plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of …