| Title: | Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases |
| Author(s): | Gonzalez-Pombo P; Farina L; Carrau F; Batista-Viera F; Brena BM; |
| Address: | "Catedra de Bioquimica, Departamento de Biociencias, Facultad de Quimica, Gral Flores 2124, CC1157 Montevideo, Uruguay" |
| DOI: | 10.1016/j.foodchem.2013.07.107 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "A major fraction of monoterpenes and norisoprenoids in young wines is conjugated to sugars representing a significant reservoir of aromatic precursors. To promote their release, beta-glucosidase, alpha-arabinosidase, and alpha-rhamnosidase from a commercial Aspergillus niger preparation, were immobilized onto acrylic beads. The aim of this work was the development and application of an immobilized biocatalyst, due to the well-known advantages over soluble enzyme preparations: control of the reaction progress and preparation of enzyme-free products. In addition, the obtained derivative showed increased stability in simile wine conditions. After the treatment of Muscat wine with the biocatalyst for 20days, free monoterpenes increased significantly (from 1119 to 2132mug/L, p<0.01) with respect to the control wine. Geraniol was increased 3,4-fold over its flavor thresholds, and accordingly its impact on sensorial properties was very relevant: nine of ten judges considered treated wine more intense in fruit and floral notes" |
| Keywords: | "Aspergillus niger/*enzymology Enzymes, Immobilized/metabolism Fungal Proteins/*metabolism Glycoside Hydrolases/*metabolism Humans Monoterpenes/analysis/metabolism Norisoprenoids/analysis/metabolism Odorants/analysis Taste Wine/*analysis Aroma enhancement;" |
| Notes: | "MedlineGonzalez-Pombo, Paula Farina, Laura Carrau, Francisco Batista-Viera, Francisco Brena, Beatriz M eng Research Support, Non-U.S. Gov't England 2013/09/24 Food Chem. 2014 Jan 15; 143:185-91. doi: 10.1016/j.foodchem.2013.07.107. Epub 2013 Jul 29" |
