Wine flavor enhancement through the use of exogenous fungal glycosidases

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

“…The C 6 compounds concentrations in all the wines studied were significant lower than the observed on free volatile aroma (Table 1). These results confirm the limited importance of C 6 compounds on the bound fraction, as occurs with other variety grapes (Cabaroglu et al, 2003;Sánchez-Palomo et al, 2006García-Carpintero et al, 2011a, 2011b. In all wines studied the major component of this group of compounds was 1-hexanol.…”

“…These authors observed that the studied LAB strains were able to release terpene compounds, C 13 -norisoprenoid compounds, volatiles phenols and vanillin derivates. According to the result, the bound fraction of Rojal wines can be considered a potential aroma source which reveals the enrichment in varietal compounds of the must as a result of the transfer of these compounds from the skin (Cabaroglu et al, 2003;Sánchez-Palomo et al, 2006García-Carpintero et al, 2011a, 2011b.…”

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

“…Subsequent studies have looked at the effect on exogenous enzyme preparations. Some of these preparations appear to be more effective than others, with the most successful having arabinosidase, apiosidase, and rhamnosidase activity in addition to glucosidase activity (Cabaroglu et al 2003) using a stepwise approach to hydrolyze the disaccharide glycosides (Günata et al 1993). However, as pointed out by Sarry and Günata (2004), there are two major issues to consider with the use of enzyme preparations.…”

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

“…It is widely accepted that β-D-glycosidase (βG, EC 3.2.1.21) is the key enzyme responsible for the hydrolysis of aroma precursors 9 . For aroma precursor analysis, many methods have been proposed and generally involve extraction and detection of the glycoside 6,7,11,13,24,29,32 . A modified method was developed by Arevalo et al, which involved extraction on a C 18 reversed-phase (RP) cartridge and detection based on quantification of the glucose released through hydrolysis of precursors 1,38 .…”

“…Addition of commercial glycosidic enzymes to wine can greatly increase desirable volatiles 4,6,9,17,24 . When musts were fermented using a fungal glycosidase enzyme, the enzyme-treated wines had different sensorial attributes from control, unhydrolyzed wines, and were judged as being more floral and fruity with sweet, ripened fruit notes 24 .…”