Winemaking glycosidases

Delcroix, A., Giinata, Z. Y., Sapis, J. C., Salmon, J. M. Bayonove, C. (1994). Glycosidase activities of three enological yeast strains during winemaking Effect on terpenols content of Muscat wine. Am. J. Enol. Vitic., 45, 291-296. 

During winemaking, some of these bound aroma compounds give rise to odorant compounds that play a role in certain aroma characteristics of wine similar results were observed by Hernandez-Orte et al, 2009 studying the ability of glycosidase activity of... 

Glycosidases may also be used to promote extraction of terpenic aromas—particularly useful in making Muscat wines. Care must be taken in traditional red winemaking to avoid producing off-aromas. The use of enzymes in winemaking requires further scientific research. 

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