Potential of Glycosidase from Non‐Saccharomyces Isolates for Enhancement of Wine Aroma

Abstract

The aim of this work was to rapidly screen indigenous yeasts with high levels of β-glucosidase activity and assess the potential of glycosidase extracts for aroma enhancement in winemaking. A semiquantitative colorimetric assay was applied using 96-well plates to screen yeasts from 3 different regions of China. Isolates with high β-glucosidase activity were confirmed by the commonly used pNP assay. Among 493 non-Saccharomyces isolates belonging to 8 generas, 3 isolates were selected for their high levels of β-glucosidase activity and were identified as Hanseniaspora uvarum, Pichia membranifaciens, and Rhodotorula mucilaginosa by sequence analysis of the 26S rDNA D1/D2 domain. β-Glucosidase in the glycosidase extract from H. uvarum strain showed the highest activity in winemaking conditions among the selected isolates. For aroma enhancement in winemaking, the glycosidase extract from H. uvarum strain exhibited catalytic specificity for aromatic glycosides of C13 -norisoprenoids and some terpenes, enhancing fresh floral, sweet, berry, and nutty aroma characteristics in wine.

Yeasts found in vineyards and wineries

“…Thus, wines treated with H . uvarum β ‐glucosidase showed higher sensory scores for 'tropical fruit', 'berry', 'floral' and 'nut aroma' and lower scores for 'green' than control wines treated with a commercial preparation of β ‐glucosidase (Hu et al ., ). Mixed cultures of H .…”

“…uvarum and H . vineae strains have shown interesting enzyme activities such as β ‐glucosidase and β ‐xylosidase that could increase the release of some volatile compounds during winemaking (Hu et al ., ; Lopez et al ., ). Indeed, pilot‐scale (200 kg) Pinot Noir must treated with β ‐glucosidase from H .…”

“…have been trialled in the last couple of years to evaluate their potential for winemaking. H. uvarum and H. vineae strains have shown interesting enzyme activities such as β-glucosidase and β-xylosidase that could increase the release of some volatile compounds during winemaking (Hu et al, 2016a;Lopez et al, 2015). Indeed, pilot-scale (200 kg) Pinot Noir must treated with β-glucosidase from H. uvarum prior to inoculation with S. cerevisiae produced wines with increased concentrations of several C 13 -norisoprenoids and some terpenes.…”

“…Indeed, pilot-scale (200 kg) Pinot Noir must treated with β-glucosidase from H. uvarum prior to inoculation with S. cerevisiae produced wines with increased concentrations of several C 13 -norisoprenoids and some terpenes. Thus, wines treated with H. uvarum β-glucosidase showed higher sensory scores for 'tropical fruit', 'berry', 'floral' and 'nut aroma' and lower scores for 'green' than control wines treated with a commercial preparation of β-glucosidase (Hu et al, 2016a). Mixed cultures of H. uvarum and S. cerevisiae were used to produced Nergroamaro wines at laboratory scale, pilot scale (90 L) and industry scale (1000 hL) (Tristezza et al, 2016).…”

Production and Characterization of a New Sweet Sorghum Distilled Beverage

“…The presence of non-Saccharomyces in fermentative processes results in greater production of volatile compounds of interest (Oliveira et al 2005). Indeed, controlled mixed inoculations with S. cerevisiae and non-Saccharomyces have been shown as a possibility to increase the aroma complexity and sensorial characteristics of fermented beverages due to higher production of secondary metabolites (Hu et al 2016;Whitener et al 2017). Previous studies using mixed inoculum of Meyerozyma caribbica and S. cerevisiae to produce sugarcane spirit reported that the variety and quantity of desirable volatile compounds were considerably higher than those found for pure S. cerevisiae (Duarte et al 2013;Amorim et al 2016).…”