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

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

Research output: Contribution to journal › Article

58 Citations (Scopus)

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 language	English
Pages (from-to)	2564-2569
Number of pages	6
Journal	Journal of Food Science
Volume	68
Issue number	8
Publication status	Published - Sep 2003
Externally published	Yes

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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.

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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.",

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AU - Cordero Otero, R. R.

AU - Ubeda Iranzo, J. F.

AU - Briones-Perez, A. I.

AU - Potgieter, N.

AU - Villena, M. A.

AU - Pretorius, I. S.

AU - Van Rensburg, P.

PY - 2003/9

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N2 - 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.

AB - 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.

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