| Title: | Albarino wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus |
| Author(s): | Sieiro C; Villa TG; da Silva AF; Garcia-Fraga B; Vilanova M; |
| Address: | "Department of Functional Biology and Health Sciences, Microbiology Area, Faculty of Biology, University of Vigo, Lagoas - Marcosende, 36310 Vigo, Spain. Electronic address: mcsieiro@uvigo.es" |
| DOI: | 10.1016/j.foodchem.2013.08.050 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The possible biotechnological application of a recombinant endopolygalacturonase of Kluyveromyces marxianus (KMPG) for the aroma enhancement of Albarino wine was studied. The addition of this enzyme to the must gives rise to a significant increase of the total compounds responsible for the aroma as opposed to the effect when using a commercial pectic enzyme. This increase also results in a significant rise of the odoriferous aglycones which are direct determinants of the aroma. Wines made by using the KMPG enzyme are characterised by a greater richness and diversity with regard to the number of aromatic compounds present, clearly differing from those obtained with a commercial pectic preparation. Based on compounds with odour activity values (OAV)>1, the wines obtained with the enzyme KMPG are richer in citric, balsamic, spicy and above all floral (violet and rose) aromas than untreated wines or wines supplemented with a commercial enzyme" |
| Keywords: | Kluyveromyces/*enzymology *Odorants/analysis Polygalacturonase/*pharmacology Recombinant Proteins/pharmacology *Wine/analysis Albarino Aroma Kluyveromyces marxianus Polygalacturonase Wine; |
| Notes: | "MedlineSieiro, Carmen Villa, Tomas G da Silva, Abigail F Garcia-Fraga, Belen Vilanova, Mar eng Research Support, Non-U.S. Gov't England 2013/10/17 Food Chem. 2014 Feb 15; 145:179-85. doi: 10.1016/j.foodchem.2013.08.050. Epub 2013 Aug 21" |
