Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans

Abstract

Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans strain (Ap-β-gl) isolated from grape ecosystems was evaluated. The maximum enzymatic synthesis using submerged fermentation was after 96 h of growth in complex media containing 20 g/L of cellobiose as the sole carbon source. The crude enzyme (Ap-β-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 °C). It showed a wide range of pH stability, stability at low temperatures, and tolerance to ethanol, showing suitable characteristics for winemaking conditions. The hydrolysis of glycosidic terpenes by Ap-β-gl was studied, and its ability to efficiently release free terpenols was demonstrated by gas chromatography/mass spectrometry. The enzymatic treatment notably increased the amount of monoterpenes, showing good prospects for its potential application for the development of aroma in wines.

Yeasts found in vineyards and wineries

“…In winemaking A . pullulans application has focused on the production of specific enzymes, including pectinase, which has several roles in wine production, including clarification (Merin et al ., ), and β ‐glucosidase, which has been shown to improve wine aroma (Baffi et al ., ).…”

Bg10: A Novel Metagenomics Alcohol-Tolerant and Glucose-Stimulated GH1 ß-Glucosidase Suitable for Lactose-Free Milk Preparation

“…Thus, many researchers have searched for novel enzymes tolerant to glucose or have attempted to learn more about the mechanism that leads to tolerance to implement this feature in other enzymes through engineering [2,26–29]. Moreover, a demand exists for new β-glucosidases with tolerance to some alcohols present in the biofuel and beverage industry processes [12,17,63]. …”

“…The various biotechnological applications of β-glucosidases include their increasing use in the development of second-generation biofuels and food industrial processes [5–12]. Moreover, ß-glucosidases perform transglycosylations in addition to their hydrolysis activities, making them suitable for applications in the synthesis of glycosylated compounds such as ginsenoside and other stereo- and region-specific glycosides, which are, in turn, potentially useful as nutraceutical or pharmaceutical compounds [2,13,14].…”

“…This process is largely applied in wine and juice production and involves the liberation of flavouring compounds from certain precursors, such as glycoside monoterpenes (linalool, geraniol, and nerol) [12,17,18]. However, the application of ß-glucosidases could be greatly extended by using many enzyme activities to modify sugars in food products, such as an enzyme’s lactase activity.…”

Selection and characterization of Oenococcus oeni strains for use as new malolactic fermentation starter cultures

“…Data given show the average variation in cell counts of each strain in duplicate. The relative standard deviation (RSD) is less than 10 % between repetitions enrich the sensory profiles of wine (De Revel et al 1999;Maicas et al 1999;Gambaro et al 2001;Liu 2002;Matthews et al 2006;Michlmayr et al 2010;Mtshali et al 2010;Baffi et al 2013;Pérez-Martín et al 2014). Six of the eight selected strains are positive for β-glucosidase-encoding genes, and have the potential to release glycosidically bound flavor compounds.…”