A novel extracellular glycosidase activity from<i>Rhodotorula mucilaginosa</i>: its application potential in wine aroma enhancement

Hu, Kai; Xiao-lin, Zhu; Han, Mangui; Ma, Yan; Ullah, Niamat; Tao, Yong-Sheng

doi:10.1111/lam.12527

Cited by 40 publications

(37 citation statements)

References 26 publications

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“…However, β ‐glucosidase isolated from R . mucilaginosa has been shown to release volatile compounds associated with 'fruity' and 'floral' attributes during fermentation (Hu et al ., ). Similarly, an α ‐l‐arabinofuranosidase from R .…”

Section: Rhodotorula Sppmentioning

confidence: 97%

“…are commonly found on grape berries and during wine fermentation, their current use in winemaking applications is very limited. However, β-glucosidase isolated from R. mucilaginosa has been shown to release volatile compounds associated with 'fruity' and 'floral' attributes during fermentation (Hu et al, 2016b). Similarly, an α-l-arabinofuranosidase from R. glutinis has also shown potential for enhancing wine aroma (Martínez et al, 2006).…”

Section: Rhodotorula Sppmentioning

confidence: 99%

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Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Rhodotorula Sppmentioning

confidence: 97%

Section: Rhodotorula Sppmentioning

confidence: 99%

Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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“…Besides, the Candida species can degrade malic acid (Dong‐Hwan and others ) and Hanseniaspora uvarum liberates both glycoconjugated forms of pyranic and furanic oxides from linalool (Fernandez and others ). Recently, Hu and others () found a novel extracellular glycosidase preparation from an indigenous Rhodotorula mucilaginosa strain selected from a winemaking region in China, which exhibits strong tolerance towards winemaking conditions and shows high specificity for the hydrolysis of glycosides containing benzenic derivatives and C 13 ‐norisoprenoids. Furthermore, OIV Codex Oenologique International () accepts the use of exogenous enzyme preparations including glycosidase in the winemaking process.…”

Section: Grape Aroma Glycosidesmentioning

confidence: 99%

Aroma Glycosides in Grapes and Wine

Liu

Xiao-lin

Ullah

et al. 2017

Journal of Food Science

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Abstract:The major aroma components in grapes and wine include free volatile compounds and glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times abundant of the former, and constitutes a big aroma reserve in grapes and wine. This review summarizes the research results obtained recently for the identification of aroma glycosides in grapes and wine, including grape glycoside structures, differences in aroma glycosides among grape varieties, hydrolysis mechanisms, and the factors that influence them. It also presents the analytical techniques used to identify the glycosidic aroma precursors. The operational strategies, challenges, and improvements of each step encountered in the analysis of glycosidic aroma precursors are described. This review intends to provide a convenient reference for researchers interested in the methods used for the determination of the aroma glucosides composition and the recognition of their chemical structures.

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“…Several experiments on the technical application of yeast glycosidases to improve organoleptic quality of wines gave positive results [40,44,46,49,50].…”

Section: Glycosidasesmentioning

confidence: 99%

“…Glycosidase activities have been also detected in various non-Saccharomyces yeasts (Candida, Hanseniaspora, Pichia, Metschnikowia, Rhodotorula, Trichosporon, Wickerhamomyces) [43][44][45][46][47][48][49][50][51][52] (Table 5). Several experiments on the technical application of yeast glycosidases to improve organoleptic quality of wines gave positive results [40,44,46,49,50].…”

Section: Glycosidasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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A novel extracellular glycosidase activity fromRhodotorula mucilaginosa: its application potential in wine aroma enhancement

Cited by 40 publications

References 26 publications

Yeasts found in vineyards and wineries

Yeasts found in vineyards and wineries

Aroma Glycosides in Grapes and Wine

Enzymes for Wine Fermentation: Current and Perspective Applications

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