Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases

摘要

Several purified glycosidases such as α-L-arabinofuranosidase (ABFB), β-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.