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Showing 1 to 1 of 1 for “"wine quality, wine making"”.
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Characterisation of glycosidase enzymes of wine lactic acid bacteria
Many compounds important for wine quality are in the glycosidic form, that is a sugar moiety is attached, through a glycosidic linkage, to the alcoholic group of the compound. Such glycosidic compounds comprise several groups, all having great relevance to wine quality and can be broadly grouped as …