TY - JOUR
T1 - Characterization of the β-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts
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
Y1 - 2003/9
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.
UR - http://www.scopus.com/inward/record.url?scp=0242410584&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0242410584
SN - 0022-1147
VL - 68
SP - 2564
EP - 2569
JO - Journal of Food Science
JF - Journal of Food Science
IS - 8
ER -