Come noto, durante la fermentazione alcolica i lieviti trasformano alcuni precursori di aromi in composti aromatici. Risulta ormai acquisito il fatto che alcuni terpeni delle uve, come linalolo, geraniolo, nerolo, citronellolo, α-terpineolo e ossido di linalolo, legati a diglucosidi, contribuiscano in modo significativo al bouquet del vino. L'idrolisi enzimatica di questi composti richiede una reazione sequenziale: dapprima una α-L-ramnosidasi o una β-D-apiofuranosidasi taglia il legame glicosidico in posizione 1-6; poi i composti aromatici vengono liberati dai monoglucosidi dall'azione di una β-glucosidasi. La rottura dei legami può avvenire anche...
L'ARTICOLO COMPLETO A FIRMA DI ALEXANDRA BISOTTO ET AL. E' PUBBLICATO A PAGINA 36 DEL FASCICOLO 5/2015 DI VQ. PER ACCEDERE ALLA RIVISTA ONLINE E' NECESSARIO ESSERE ABBONATI.
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Bibliografia
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