Characterization of β-glucosidases from Hanseniaspora sp. and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine

Abstract

The properties of intracellular b-glucosidases produced from two yeast isolates identified as Hanseniaspora sp. BC9 and Pichia anomala MDD24 were characterized. b-Glucosidase from Hanseniaspora sp. BC9 was not inhibited by both 20% w/v fructose and 20% w/v sucrose and was slightly inhibited by glucose ([ 40% relative b-glucosidase activity with 10% w/v glucose). b-Glucosidase from P. anomala MDD24 was inhibited by glucose, fructose and sucrose. In the presence of 4-12% v/v ethanol, b-glucosidase from P. anomala MDD24 was stimulated in range 110-130% relative activity whereas b-glucosidase from Hanseniaspora sp. BC9 was substantially inhibited in the presence of ethanol. Finally, juice and wine of the Muscat-type grape variety, Traminette, were selected to determine sugar-bound volatile aroma release, particularly terpenes, by the activity of those b-glucosidases. The results showed that high concentration of free aroma compounds were detected from Traminette juice treated with b-glucosidase from Hanseniaspora sp. BC9and Traminette wine treated with b-glucosidase from P. anomala MDD24. The preliminary results with proposed an application of these enzymes in commercial wine production lead to more efficient of b-glucosidase from Hanseniaspora sp. BC9 in releasing desirable aromas during an early stage of alcoholic fermentation while b-glucosidase from P. anomala MDD24 is suitable at the final stage of alcoholic fermentation.

Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

“…Wickerhamomyces (W.) anomalus, also known as Pichia anomalus and Hansenula anomalus , has been evaluated for aroma enhancement of wines through the production of volatile compounds. It has high acetate ester production, and in mixed fermentation with S. cerevisiae , more balanced wines can be produced (Rojas et al ., ; Clemente‐Jimenez et al ., ; Swangkeaw et al ., ). Other compounds have also been described, such as ethyl propanoate, phenyl ethanol and 2‐phenylethyl acetate (Passoth et al ., ).…”

Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines

“…From a technological point of view, this activity justifies the utilisation of Hanseniaspora in the industrial production of aromatic wines (Fernández-González et al, 2003;Mateo et al, 2011;Swangkeaw et al, 2011). However, yeasts belonging to the Hanseniaspora genus have been considered as spoilage yeasts, particularly during the first stage of fermentation, due to the undesirable production of compounds such as acetic acid or ethyl acetate (Ciani & Comitini, 2011).…”

“…β-glucosidase or β-xylosidases, can contribute to liberate flavour from these compounds (Romano et al, 2003). Several groups have already made trial fermentations to study the compounds generated by Hanseniaspora (Paraggio, 2004;Arévalo et al, 2007;Swangkeaw et al, 2011).…”

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

“…Terpene production was observed in Muscat-type grape juice and wine treated with β-D-glucosidase from P. anomala MDD24 [53,54]. This glucosidase was efficient in releasing desirable aromas particularly during the final stage of alcoholic fermentation due to its tolerance to high concentrations of ethanol.…”