Relationship between Debaryomyces pseudopolymorphus Enzymatic Extracts and Release of Terpenes in Wine

As a result of the interest that exists in the liberation of aromas in young wines, we obtained some different enzymatic extracts (purified extract, P; lyophilized purified extract, LP; immobilized purified extract, IP; and immobilized lyophilized purified extract, ILP) with β‐glucosidase activity f...

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Bibliographic Details
Published in:Biotechnology progress 2006-03, Vol.22 (2), p.375-381
Main Authors: Villena, María Arévalo, Iranzo, Juan Úbeda, Briones Pérez, Ana
Format: Article
Language:English
Subjects:
beta-glucosidase
beta-Glucosidase - metabolism
Biological and medical sciences
Biotechnology
Cell Extracts - chemistry
Chromatography, Gas
Debaryomyces
Debaryomyces pseudopolymorphus
enzymatic hydrolysis
enzymatic treatment
extracts
Fundamental and applied biological sciences. Psychology
glycosides
Glycosides - metabolism
Hydrolysis
odor compounds
odors
Saccharomycetales - enzymology
Terpenes - chemistry
Terpenes - isolation & purification
Terpenes - metabolism
terpenoids
Vitaceae
Wine - analysis
winemaking
wines
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Summary:As a result of the interest that exists in the liberation of aromas in young wines, we obtained some different enzymatic extracts (purified extract, P; lyophilized purified extract, LP; immobilized purified extract, IP; and immobilized lyophilized purified extract, ILP) with β‐glucosidase activity from Debaryomyces pseudopolymorphus, which excreted the enzyme in the growth medium. The extracts were added to natural glycosides isolated from different grape varieties. The results were compared with the effect of seven commercial enzyme preparations (CEP), obtained from molds used in wine making. It was shown that some yeast extracts had effects similar to those of the CEP, and the next step was to use them on wine samples elaborated in the laboratory. The effect was studied at 9 and 16 days of contact, quantifying both the precursors that were retained and the liberated terpenes. The results were compared with a control wine (without any extract) and with wine treated with a commercial enzyme preparation specially indicated for the liberation of aromas. It was observed that the enzymatic extracts from Db. pseudopolymorphus hydrolyzed the precursors in wine and that they could compete with the commercial preparations since the liberation was produced in even less time.
ISSN:8756-7938
1520-6033
DOI:10.1021/bp050245l