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Type: Journal article
Title: Characterization of the beta-glucosidase activity produced by enological strains of non-saccharomyces yeasts
Author: Cordero Otero, R.
Ubeda Iranzo, J.
Briones-Perez, A.
Potgieter, N.
Villena, M.
Pretorius, I.
van Rensburg, P.
Citation: Journal of Food Science, 2003; 68(8):2564-2569
Publisher: Inst Food Technologists
Issue Date: 2003
ISSN: 0022-1147
Statement of
R.R. Cordero Otero, J.F. Ubeda Iranzo, A.I. Briones-Perez, N. Potgieter, M.A. Villena, I.S. Pretorius, and P. van Rensburg
Abstract: The beta-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 beta-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.
Keywords: Debaryomyces
DOI: 10.1111/j.1365-2621.2003.tb07062.x
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Appears in Collections:Agriculture, Food and Wine publications
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