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Description
Gewürztraminer wines were made from grapes from Napa and Santa Barbara Counties. Novoferm 12L, a glycosidase-containing enzyme preparation, was added at 0.01 (w/v) to the wines immediately after fermentation. Bound terpenes were quantitatively determined by GC in the musts and in the control (no enzyme addition) and treated wines after three, six, and 15 months storage at 15°C to evaluate the effectiveness of enzymatic release of the bound terpenes. Although the bound glycosides are released by acidic hydrolysis during storage, at each interval the enzyme-treated wines had greater reduction of bound terpenes. For example, after three months storage of the Santa Barbara wines, 27 and 69 decreases in the bound terpenes were observed in the control and treated wines, respectively. Sensory evaluation performed six months after enzyme addition showed highly significant differences in aroma between the control and enzyme-treated wines. These differences were profiled by descriptive analysis and will be presented with the volatile data.
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