Effect of Different Indigenous Yeast β-Glucosidases on the Liberation of Bound Aroma Compounds

Abstract

This study investigated β‐D‐glucosidase activity in the indigenous wine yeast present on grape berries in Yantai in Shandong Province, China. Yeast population profiles from the Yantai production area in China were examined. Among the ten species identified by RFLP analysis of the 5.8S rRNA gene, four exhibited higher β‐glucosidase activity, namely, Hanseniaspora uvarum, Trichosporon asahii, Pichia fermentans and Saccharomyces cerevisiae. The β‐glucosidases from the four representative strains were chosen to hydrolyse the glycosidic precursors of Cabernet Sauvignon. After enzymatic hydrolysis, 31 compounds were identified and quantified, including terpenes, C13‐noriso‐prenoid, C6 compounds, alcohols, aldehydes and volatile phenols. Results showed that different strains exhibited different hydrolytic abilities on the bound aroma precursors. The main variables included C6 compounds, terpenes and alcohols. The concentration of the 14 compounds showed significant differences between enzymatic treatments, with 11 treated using the β‐glucosidase of the F6 strain (T. asahii). These findings may have some applicative value for utilizing the strains or their β‐glucosidases, which are able to complement and optimize wine quality.

A Novel Extracellular β‐Glucosidase from Trichosporon asahii: Yield Prediction, Evaluation and Application for Aroma Enhancement of Cabernet Sauvignon

“…In the current work, the Plackett–Burman (PB) design and response surface methodology (RSM) were used to optimize the medium for the improvement of the production of β‐glucosidase from Trichosporon asahii (F6). This strain was confirmed as a good source of β‐glucosidase in our previous study (Wang and others 2011a). With the aim of investigating the capability on wine aroma enhancement, a potential application in the winemaking process is evaluated based on the effects of enological factors on β‐glucosidase activity.…”

“…In our previous research, F6 had been determined to be an extracellular β‐glucosidase producer when cultured in a basal medium (Wang and others 2011a). A large array of yeast has been reported to produce β‐glucosidase with varying potentials (Swangkeaw and others 2009; Barbosa and others 2010).…”

“…The identification and quantification of aroma compounds were carried out based on the comparison of their standards mass spectra in the NIST05a.L database (Agilent Technologies Inc., Little Falls, Del., U.S.A.) and authentic standards, with 2‐octanol internal standards as described previously (Wang and others 2011a). All treatments were performed in triplicate.…”

Enhancement of volatile aromatic compounds in black raspberry wines via enzymatic treatment

“…The concentration of 2-phenyl ethanol in AROMASE ™ H2 (59.3 mg L À1 ) was higher than that of wine treated with CYTOLASE PCL5 (50.9 mg L À1 ) or SUMIZYME AC (46.3 mg L À1 ). In view of these results, the levels of terpenes, ethyl benzoate and 2-phenyl ethanol in KBR wines treated with commercial enzymes increased dramatically compared with the control wine, similar to the results of previous reports (6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16). Terpenes, ethyl benzoate and 2-phenyl ethanol impart a positive sensory character to KBR wine because these compounds contribute to the floral and fruity aromas of KBR wine.…”

Evaluating potential applications of indigenous yeasts and theirβ-glucosidases

“…Six yeast strains from four species, isolated from an oenological environment , were used in this study. Table lists the six strains.…”