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Food Microbiol

Title:		Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review
Author(s):		Zhang P; Zhang R; Sirisena S; Gan R; Fang Z;
Address:		"School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3030, Australia. Electronic address: pangzhen.zhang@unimelb.edu.au. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3030, Australia. Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610213, China; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural A ff airs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University, Chengdu, 610106, China"
Journal Title:		Food Microbiol
Year:		2021
Volume:		20210610
Issue:
Page Number:		103859 -
DOI:		10.1016/j.fm.2021.103859
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"Beta-glucosidase is an important enzyme for the hydrolysis of grape glycosides in the course of winemaking. Yeasts are the main producers of beta-glucosidase in winemaking, therefore play an important role in determining wine aroma and flavour. This article discusses common methods for beta-glucosidase evaluation, the beta-glucosidase activity of different Saccharomyces and non- Saccharomyces yeasts and the influences of winemaking conditions, such as glucose and ethanol concentration, low pH environment, fermentation temperature and SO(2) level, on their activity. This review further highlights the roles of beta-glucosidase in promoting the release of free volatile compounds especially terpenes and the modification of wine phenolic composition during the winemaking process. Furthermore, this review proposes future research direction in this area and guides wine professionals in yeast selection to improve wine quality"
Keywords:		Fungal Proteins/genetics/*metabolism Odorants/analysis Phenols/chemistry/metabolism Saccharomyces cerevisiae/enzymology/genetics/metabolism Vitis/chemistry/microbiology Volatile Organic Compounds/chemistry/*metabolism Wine/*analysis/microbiology Yeasts/*e;
Notes:		"MedlineZhang, Pangzhen Zhang, Ruige Sirisena, Sameera Gan, Renyou Fang, Zhongxiang eng Review England 2021/08/22 Food Microbiol. 2021 Dec; 100:103859. doi: 10.1016/j.fm.2021.103859. Epub 2021 Jun 10"