Food Chemistry (2020): “Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and grape juices”

Very well done Lidia on successfully completing this challenging project! A very good results from the time spent in Australia, and for sure finding new ways to improve aromaticity in wines is ideal at the time of this quarantine…Here we have exploited an extremophilic glycosyl hydrolases which is showing exceptional tolerance to high concentrations of glucose, a known inhibitor for more classic glycosidases.  

You can read the paper here (with a glass of wine!)