{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T04:53:21Z","timestamp":1790139201844,"version":"4.0.1"},"reference-count":40,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,12,19]],"date-time":"2023-12-19T00:00:00Z","timestamp":1702944000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008431","name":"Junta de Castilla y Le\u00f3n","doi-asserted-by":"publisher","award":["VA01B06"],"award-info":[{"award-number":["VA01B06"]}],"id":[{"id":"10.13039\/501100008431","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the control wine after 15 days of treatment. The enzyme preparations studied were robust under winemaking conditions (sulfur dioxide, reducing sugars, and alcohol content), and no inhibition of \u03b2-glucosidase activity was observed. Significant differences were detected in four individual terpenes (\u03b1-terpineol, terpinen-4-ol, \u03b1-pinene, and citronellal) and benzyl alcohol in all the treated wines compared to the control wine, contributing to the final wine to varying degrees. In addition, a significant increase in the other aromatic compounds was observed, which showed different patterns depending on the enzyme preparation that was tested. The principal component analysis of the data revealed the possibility of modulating the different aromatic profiles of the final wines depending on the enzyme preparation used. Taking these results into account, enhancement of the floral, balsamic, and\/or fruity notes of wines is possible by using a suitable commercial enzyme preparation.<\/jats:p>","DOI":"10.3390\/molecules29010016","type":"journal-article","created":{"date-parts":[[2023,12,19]],"date-time":"2023-12-19T11:17:24Z","timestamp":1702984644000},"page":"16","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3255-852X","authenticated-orcid":false,"given":"Jos\u00e9 Manuel","family":"Rodr\u00edguez-Nogales","sequence":"first","affiliation":[{"name":"Food Technology Department, Higher Technical School of Agrarian Engineering of Palencia, University of Valladolid, Av. Madrid 50, 34004 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2699-7251","authenticated-orcid":false,"given":"Encarnaci\u00f3n","family":"Fern\u00e1ndez-Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Food Technology Department, Higher Technical School of Agrarian Engineering of Palencia, University of Valladolid, Av. Madrid 50, 34004 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9929-0508","authenticated-orcid":false,"given":"Violeta","family":"Ruip\u00e9rez","sequence":"additional","affiliation":[{"name":"Microbiology Department, Higher Technical School of Agrarian Engineering of Palencia, University of Valladolid, Av. Madrid 50, 34004 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Josefina","family":"Vila-Crespo","sequence":"additional","affiliation":[{"name":"Microbiology Department, Higher Technical School of Agrarian Engineering of Palencia, University of Valladolid, Av. Madrid 50, 34004 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1002\/ffj.1784","article-title":"Flavour Enhancement through the Enzymatic Hydrolysis of Glycosidic Aroma Precursors in Juices and Wine Beverages: A Review","volume":"22","author":"Pogorzelski","year":"2007","journal-title":"Flavour Fragance J."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1016\/S0141-0229(03)00179-0","article-title":"Wine Flavor Enhancement through the Use of Exogenous Fungal Glycosidases","volume":"33","author":"Cabaroglu","year":"2003","journal-title":"Enzym. Microb. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1016\/S0021-9673(99)01342-4","article-title":"Monoterpenes in Grape Juice and Wines","volume":"881","author":"Mateo","year":"2000","journal-title":"J. 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