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

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

Author Baffi, Milla Alves Google Scholar
Tobal, Thaise Google Scholar
Ghilardi Lago, Joao Henrique Autor UNIFESP Google Scholar
Boscolo, Mauricio Google Scholar
Gomes, Eleni Google Scholar
Da-Silva, Roberto Google Scholar
Institution Universidade Federal de Uberlândia (UFU)
São Paulo State Univ UNESP
Universidade Federal de São Paulo (UNIFESP)
Abstract Microbial beta-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 beta-glucosidase by an Aureobasidium pullulans strain (Ap-beta-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-beta-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 A degrees 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-beta-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.
Keywords Yeast
Aureobasidium pullulans
Language English
Sponsor Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Date 2013-01-01
Published in Applied Biochemistry and Biotechnology. Totowa: Humana Press Inc, v. 169, n. 2, p. 493-501, 2013.
ISSN 0273-2289 (Sherpa/Romeo, impact factor)
Publisher Humana Press Inc
Extent 493-501
Access rights Closed access
Type Article
Web of Science ID WOS:000314023400013

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