Characterization of the β-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts

R. R. Cordero Otero, J. F. Ubeda Iranzo, A. I. Briones-Perez, N. Potgieter, M. A. Villena, I. S. Pretorius, P. Van Rensburg*

*Corresponding author for this work

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Abstract

The β-glucosidase activities of 20 wine-related non-Sac charromyces 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 subrate 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 Saccharomyces cerevisiae, VIN13.

Original languageEnglish
Pages (from-to)2564-2569
Number of pages6
JournalJournal of Food Science
Volume68
Issue number8
Publication statusPublished - Sep 2003
Externally publishedYes

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Cordero Otero, R. R., Ubeda Iranzo, J. F., Briones-Perez, A. I., Potgieter, N., Villena, M. A., Pretorius, I. S., & Van Rensburg, P. (2003). Characterization of the β-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts. Journal of Food Science, 68(8), 2564-2569.