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Aroma Precursors Hydrolysed by Free and Immobilised β-Glucosidase
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Immobilised and free enzymes were added to wine fractions (30 mL) in two concentrations: 0.026 mg/L (recommended dose in a previous study) and 0.013 mg/L to determine whether the half dose provides similar results. The treatments were carried out in triplicate at 20°C for 16 days, and bentonite (20 g/hL) was added to remove the enzymes. Afterward, the wine samples were centrifuged and kept at 4°C until analysis.
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