Enhancement of aromatic quality of Muscat wine by the use of immobilized β-glucosidase

• Published in: Journal of biotechnology 1997-07, Vol.55 (3), p.151-156
• Main Authors: Gueguen, Yannick, Chemardin, Patrick, Pien, Stephane, Arnaud, Alain, Galzy, Pierre
• Format: Article
• Language: English
• Subjects: AROMA PRECURSORS; AROMATIC COMPOUNDS; BETA GLUCOSIDASA; BETA GLUCOSIDASE; Biological and medical sciences; Biotechnology; COMPOSE AROMATIQUE; COMPUESTOS AROMATICOS; FLAVEUR; FLAVOUR; Fundamental and applied biological sciences. Psychology; Immobilization; Immobilization of enzymes and other molecules; Immobilization techniques; Methods. Procedures. Technologies; Muscat wine; PRECURSEUR D'AROME; PRECURSOR DE AROMA; Reactor; SABOR; VIN; VINOS; WINES; β-Glucosidase
• ISSN: 0168-1656; 1873-4863
• DOI: 10.1016/S0168-1656(97)00069-2

Candida molischiana 35M5N β-glucosidase was immobilized to Duolite A-568 resin with high immobilization efficiency (86%). The immobilized β-glucosidase was used to improve the aromatic quality of Muscat wine with two types of reactor. After the enzymatic treatment, gas chromatography/mass spectrometry (GC-MS) analysis indicated a significant increase in flavor compounds: nerol, geraniol, linalool, γ-terpinene, 2-phenylethanol and benzyl alcohol. The comparison of the two reactors showed that with the same amount of immobilized β-glucosidase, the hydrolysis was complete (100%) after 6 h 15 min of treatment with the fluidized bed reactor. With the packed bed reactor, similar results (90%) were obtained after 16 h 40 min of treatment. The immobilized β-glucosidase was found to be very stable during the two treatments. The system described is an example of the use of a biocatalyst for the flavor enrichment of beverages that could be employed in industry.