AIMS: The purpose of the study was to evaluate the effect of beta-glycosidase activity in wine yeasts in releasing terpene glycosides from grape juice. METHODS AND RESULTS: Glycosidase activity was screened in 160 yeasts by testing their ability to hydrolyse arbutine on agar plates. Only non-Saccharomyces species exhibited beta-glycosidase activity. Enzyme activity, based on hydrolytic activity on p-nitrophenyl-beta-glycoside, was mainly located in the whole cell fraction, with smaller amounts in permeabilized cells being released into the growth medium. The hydrolysis of glycosides was determined by HRGC-MS, confirming the role of yeast in the liberation of monoterpenols, especially linalool and geraniol. CONCLUSION: The results indicate the potential of microbial beta-glycosidases for releasing flavour compounds from glycosidically-bound, non-volatile precursors, with significant implications for wines made from less aromatic grapes. SIGNIFICANCE AND IMPACT OF THE STUDY: This study confirms the role of non-Saccharomyces species in enhancing wine aroma and flavour, suggesting that the future lies with controlled use of mixed cultures in winemaking.
AIMS: The purpose of the study was to evaluate the effect of beta-glycosidase activity in wine yeasts in releasing terpene glycosides from grape juice. METHODS AND RESULTS: Glycosidase activity was screened in 160 yeasts by testing their ability to hydrolyse arbutine on agar plates. Only non-Saccharomyces species exhibited beta-glycosidase activity. Enzyme activity, based on hydrolytic activity on p-nitrophenyl-beta-glycoside, was mainly located in the whole cell fraction, with smaller amounts in permeabilized cells being released into the growth medium. The hydrolysis of glycosides was determined by HRGC-MS, confirming the role of yeast in the liberation of monoterpenols, especially linalool and geraniol. CONCLUSION: The results indicate the potential of microbial beta-glycosidases for releasing flavour compounds from glycosidically-bound, non-volatile precursors, with significant implications for wines made from less aromatic grapes. SIGNIFICANCE AND IMPACT OF THE STUDY: This study confirms the role of non-Saccharomyces species in enhancing wine aroma and flavour, suggesting that the future lies with controlled use of mixed cultures in winemaking.
Authors: A Calabretti; F La Cara; A Sorrentino; M Di Stasio; F Santomauro; L Rastrelli; L Gabrielli; F Limone; M G Volpe Journal: World J Microbiol Biotechnol Date: 2011-11-19 Impact factor: 3.312
Authors: Giovanna Suzzi; Maria Schirone; Manuel Sergi; Rosa Maria Marianella; Giuseppe Fasoli; Irene Aguzzi; Rosanna Tofalo Journal: Front Microbiol Date: 2012-04-18 Impact factor: 5.640
Authors: Isabel Seixas; Catarina Barbosa; Sara B Salazar; Arlete Mendes-Faia; Yu Wang; Ulrich Güldener; Ana Mendes-Ferreira; Nuno P Mira Journal: Genome Announc Date: 2017-02-02
Authors: Ignacio Belda; Javier Ruiz; Ana Alastruey-Izquierdo; Eva Navascués; Domingo Marquina; Antonio Santos Journal: Front Microbiol Date: 2016-01-20 Impact factor: 5.640