Several purified glycosidases such as α-l-arabinofuranosidase (ABFB), ß-d-glucosidase (BGLN), and α-l-rhamnosidase (RHAA) have been used to study the aromatic potential of Palomino fino grape must. The composition of free and bound aromas in Palomino fino must indicated a nonfloral aroma profile, benzyl alcohol being the main compound present in the bound fraction. While the combination BGLN + ABFB + RHAA was able to increase the concentrations of seven terpenyl compounds in wine, the concentrations of the individual compounds remained below their olfactory detection thresholds.
No takes yet. Share an insight, caveat, or question.
Genovés et al. (2005) studied this question.
Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context: