Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma.

Front Microbiol · 2021 · PMC8381471 · PMID 34434184

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a clear trendno p-value reported

In the case of linalool and oh diol, a clear trend was not observed since in the first case, the best results were detected with the use of the immobilised enzyme (0.013 g/mL), and no significant differences were found between the rest of the enzymes.

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