Isoenzymatic Polymorphism Differentiation of Turkish Grapevine Cultivars by Polyacrylamide Gel Electrophoresis

Türkben, Cihat; Söylemezoğlu, Gökhan; Ergül, Ali; Lu, Yan

doi:10.1080/13102818.2002.10819171

Cited by 2 publications

(1 citation statement)

References 13 publications

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“…[11][12][13][14] Although extensive research has been carried out on the enzymes responsible for ester synthesis and hydrolysis by wine strains of S. cerevisiae, [15][16][17] the esterase activity of the grape itself is limited. 18 Even though in many cases their physiological role is unknown, esterases (EC 3.1.1.1), which are ubiquitous enzymes in living eukaryotic cells, are often used to characterize organisms by their isoenzymatic profile. Esterases have been studied in several fermentative processes and in food technology.…”

Section: Introductionmentioning

confidence: 99%

Characterization of esterase activity in the Bianchetta trevigiana grape variety under reducing conditions

Lomolino¹,

Lante

2012

IJWR

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Background and methods: While extensive research has been carried out on the enzymes responsible for ester synthesis and hydrolysis by wine strains of Saccharomyces cerevisiae, grape esterase activity is limited. In this study, the autochthonous grape variety, Bianchetta trevigiana, widespread in the Prosecco wine production area of Treviso, Conegliano, and Asolo, Italy, was characterized according to its esterase activity. Because grape skin is very rich in compounds which impart qualitative characteristics to wine, the study of esterase was carried out on this part of the fruit. Results: During enzyme extraction from grape skin, the presence of the reducing agent, b-mercaptoethanol, allowed a better protein yield but reduced esterase activity. Further addition of increasing doses of reducing agents to grape skin protein extract, such as of K 2 S 2 O 5 (used in winemaking) and DTT, reduced or inhibited esterase activity. Even though the zymographic profiles of the extracts obtained with and without b-mercaptoethanol were qualitatively equal, the intensity of enzymatic bands, measured by densitometry, was different. Conclusion: The presence of reducing agents affected the activity of grape skin esterase, and given that this enzyme is involved in the hydrolysis and synthesis of esters, which are important compounds responsible for the flavor of wine, addition of reducing agents could affect the aromatic profile of wine.

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