Hydrolysis of grape monoterpenyl .beta.-D-glucosides by various .beta.-glucosidases

Günata, Yusuf Z.; Bayonove, Claude; Tapiéro, C.; Cordonnier, Robert

doi:10.1021/jf00095a016

Cited by 146 publications

(75 citation statements)

References 16 publications

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“…For example, the norisoprenoids 1,1,6-trimethyl-l,2-dihydronaphthalene (TDN) and vitispirane isomers derive from glycosidic precursors (Winterhalter et al 1990b, Winterhalter 1991, Full and Winterhalter 1994 and are typically found in Riesling wines that have been bottle aged (Simpson 1979) and/or heated (Simpson 1978, Silva Ferreira andGuedes de Pinho 2004). Endogenous grape-derived glycosidases (Aryan et al 1987, Günata et al 1990), exogenous yeast-derived glycosidases (Günata et al 1986, Zoecklein et al 1997, Ugliano et al 2006, and bacterial glucosidases (Grimaldi et al 2005a(Grimaldi et al , 2005b are also considered to play an important role in the release of these aroma precursors in wine but not in the fruit, presumably due to glucose inhibition or compartmentation.…”

Section: Glycosylated Aroma Precursorsmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

250

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Abstract:Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain and resulting in a psychophysical percept that we readily describe as "wine." The chemical components of wine are derived from multiple sources; during fermentation grape flavor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aroma chemistry.

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Section: Glycosylated Aroma Precursorsmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

250

View full text Add to dashboard Cite

show abstract

“…wine (6,43,114 (11,110,176), which were shown to have the potential for high glycosidase activity against nitrophenyl glycosides. ␤-D-Glucosidase was the predominant activity, and some ␤-D-xylopyranosidase and ␣-L-arabinopyranosidase activities were also detected (110).…”

Section: Glycosidasesmentioning

confidence: 99%

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Matthews

Grimaldi

Walker

et al. 2004

Appl Environ Microbiol

155

101

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“…The varietal flavour of a wine is mainly derived from glycosylated aroma precursors 33 . In wine grapes, the major precursors include structures such as β-D-glucopyranoside, β-apiosyl-β-D-glucopyranoside, α-L-arabinofuranosyl-β-D-glucopyranoside and α-L-rhamno-pyranosyl-β-D-glucopyranoside 16,36,40 . Numerous aglycones have been identified following hydrolysis of wine and grape juice glycosides, including terpenes, norisoprenoids, aliphatics and phenolic compounds 39 .…”

Section: Introductionmentioning

confidence: 99%

Effects of Different β-D-Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS-SPME and GC-MS

Kang

Qin

et al. 2010

Journal of the Institute of Brewing

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Important "floral" aromas naturally occur in grapes predominantly as flavourless glycoconjugate precursors. Since these aroma compounds can be released by hydrolysis, different glycosidase enzymes can potentially contribute different aromas to wines. In this paper, we first established a procedure for profiling the free and bound volatile compounds in grape using GC-MS combined with headspace solid-phase microextraction (HS-SPME). Comparison of the free and bound aroma compounds revealed that non-volatile glycosides, known as aroma precursors, occur in high concentrations in musts. Among all compounds identified, 11 were fully quantified according to established standard calibration curves, while others were semi-quantified. Using three different glycosidase enzymes, a total of 38 bound volatile compounds were identified in Muscat grape, including terpenes, higher alcohols, C-6 compounds, and phenols, among others. The different enzymes had significant effects on the varietal aroma. Principal component analysis indicated that the characteristic aroma hydrolyzed by the commercial enzyme AR2000 was clearly different from that produced by other enzymes.

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Hydrolysis of grape monoterpenyl .beta.-D-glucosides by various .beta.-glucosidases

Cited by 146 publications

References 16 publications

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Effects of Different β-D-Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS-SPME and GC-MS

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