Characterization of the β-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts
Cordero Otero, R. R. ; Ubeda Iranzo, J. F. ; Briones-Perez, A. I. ; Potgieter, N. ; Villena, M. A. ; Pretorius, I. S. ; Rensburg, P. van
Oxford, UK : Blackwell Publishing Ltd
Published 2003
Oxford, UK : Blackwell Publishing Ltd
Published 2003
| ISSN: |
1750-3841
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
: The β-glucosidase activities of 20 wine-related non-Saccharomyces yeasts were quantified, characterized, and assessed for their efficiency in releasing aroma-enhancing compounds during the winemaking process. Of these enzymatic activities, the β-glucosidase activity of Debaryomyces pseudopolymorphus revealed the most suitable combination of properties in terms of functionality at wine pH, resistance to wine-associated inhibitory compounds (glucose, ethanol, and sulfur dioxide), high substrate affinity, and large aglycone-substrate recognition. Its potential as a wine aroma-enhancing enzyme was confirmed by the significantly increasing concentrations of free volatiles (citronellol, nerol, and geraniol) during the fermentation of Chardonnay juice inoculated with both D. pseudopolymorphus and a widely used commercial starter culture strain of Saccharomyces cerevisiae, VIN13.
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| Type of Medium: |
Electronic Resource
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| URL: |