Resumen de Analysis of the influence of the enzyme Novarom a on glycosidically bound compounds
Donka Doneva-Sapceska, Aco Dimitrovski, Ursel Werwitzke
An analytical assay for glycosylated secondary metabolites of grapes, through quantification of glycosyl glucose (GG), was applied. After microvinification, the riesling and chardonnay wines were treated with 10 g hl − 1 of the enzyme Novarom A. After 6 months' ageing the influence of this enzyme was estimated by the quantity of total glycosides, potentially volatile terpenes (PVTs) and free volatile terpenes (FVTs) in the wines. The results demonstrated that the enzyme preparation Novarom A decreased GG and PVT levels and enhanced free classical monoterpenol content in wines.
