Microbial Pectic Enzymes in the Food and Wine Industry

Highly cold-active pectinases under wine-like conditions from non-Saccharomyces yeasts for enzymatic production during winemaking

“…Half of the analysed A. pullulans and F. capsuligenum strains were able to produce b-glucosidase activity, suggesting a strain-related character. Cellulase and xylanase enzymes are positive for contributing to the increase in juice yield and colour extraction, and improve the clarification properties of wines by degrading cellulose and hemicelluloses present in grape cell walls (Sieiro et al 2012 The principal component analysis (PCA) illustrates these results (Fig. 2).…”

“…Pectinase is a generic name for a family of enzymes involved in the degradation of pectic substances, which are complex heteropolysaccharides present in plant cell walls (Alimardani-Theuil et al 2011). In winemaking, these enzymes lead to key benefits like higher juice yield, easier pressing, more efficient clarification and filtration of wine (Fleet 2008), and enhanced extraction of chromatic and aromatic compounds from grape skins (Maturano et al 2012;Sieiro et al 2012).…”

“…). However, although b-glucosidases hydrolyse glucosilated complexes from grapes by releasing volatile compounds that contribute to wine aroma(Rodr ıguez et al 2007;Sieiro et al 2012), some commercial b-glucosidases can affect the colour of red wines since they are able to degrade anthocyanins. Thus, in some cases the presence of b-glucosidases in winemaking may be negative.…”

Biochemical characterization of three distinct polygalacturonases from Neosartorya fischeri P1

“…Thus pectinases are widely used for extraction and clarification of fruit and vegetable juices (Sieiro, García-Fraga, López-Seijas, da Silva, & Villa, 2012). The N. fischeri polygalacturonases have enzymatic properties suitable for application in the juice production, and their effects on juice yield, viscosity, and light transmittance were assessed (Tables 3 and 4).…”

Moderate and high intensity pulsed electric fields : Effect on microbial inactivation, shelf life and quality of fruit juices

“…The gas, probably carbon dioxide, could have been produced by either yeasts or moulds (Tribst, Sant'Ana & Massaguer, 2009). In some bottles phase separation of the fruit smoothie was visible, possibly caused by the action of microbial enzymes formed by yeasts and/or moulds (Sieiro et al, 2012). These pectolytic enzymes degrade the pectin substances, leading to a clarification and destabilisation of the fruit smoothie.…”