| Title: | Enzymatic Characterization of Purified beta-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging |
| Author(s): | Gao P; Sam FE; Zhang B; Peng S; Li M; Wang J; |
| Address: | "College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The application of beta-glucosidase from non-Saccharomyces yeasts to improve wine aroma has been widely explored. However, few enzymes are active under the severe conditions of wine aging (high ethanol concentration, low temperature, and low pH). Therefore, the application of beta-glucosidase in wine aging needs further research. In this study, the beta-glucosidases Mg-betagl and Hu-betagl extracted from Meyerozyma guilliermondii NM218 and Hanseniaspora uvarum BF345 were purified and used in young Chardonnay wines aged for 50 days. The enzyme activity of the two enzymes was measured. The effects of the two enzymes and a commercial beta-glucosidase (An-betagl) on the volatile composition and sensory quality of the wine were also determined. The results showed that Mg-betagl and Hu-betagl had high specific activity of 1.95 U/mg and 2.11 U/mg, respectively, maintaining the activity of 70-80% at 20 degrees C, pH of 3.0-4.0, and 15% ethanol, corresponding to wine aging conditions. Analysis of volatiles with GC-MS showed a 65-70% increase in total terpenoids and new detection of C(13)-norisoprenoids when the wines were treated with the three beta-glucosidases. In addition, wines treated with Mg-betagl and Hu-betagl had more hexanol, phenylethanol, ethyl octanoate, ethyl heptanoate, and ethyl caprate than wines treated without and with An-betagl. In sensory analysis, the judges showed a greater preference for Hu-betagl-treated wines, to which they attributed pleasant sweet, floral, honey, pomelo, and banana aromas. The results of this study not only offer a way to improve flavor complexity in wine but also provide a reference for the use of other edible sources of beta-glucosidase in wine aging" |
| Keywords: | Hanseniaspora uvarum Meyerozyma guilliermondii aging enzymatic characterization volatiles beta-glucosidase; |
| Notes: | "PubMed-not-MEDLINEGao, Pingping Sam, Faisal Eudes Zhang, Bo Peng, Shuai Li, Min Wang, Jing eng 20YF8NA132/Key R& D Projects in Gansu Province/ 2019YFD1002503/National Key Research and Development Program Projects of China/ Switzerland 2022/03/26 Foods. 2022 Mar 17; 11(6):852. doi: 10.3390/foods11060852" |
