Effect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.) Wines

Zoecklein, Bruce W.; Marcy, Joseph E.; Williams, Jon L.; Jasinski, Y. W.

doi:10.1006/jfca.1996.0518

Cited by 71 publications

(61 citation statements)

References 16 publications

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“…Several experiments on the technical application of yeast glycosidases to improve organoleptic quality of wines gave positive results [40,44,46,49,50].…”

Section: Glycosidasesmentioning

confidence: 99%

“…Glycosidase activities have been also detected in various non-Saccharomyces yeasts (Candida, Hanseniaspora, Pichia, Metschnikowia, Rhodotorula, Trichosporon, Wickerhamomyces) [43][44][45][46][47][48][49][50][51][52] (Table 5). Several experiments on the technical application of yeast glycosidases to improve organoleptic quality of wines gave positive results [40,44,46,49,50].…”

Section: Glycosidasesmentioning

confidence: 99%

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Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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“…Several experiments on the technical application of yeast glycosidases to improve organoleptic quality of wines gave positive results [40,44,46,49,50].…”

Section: Glycosidasesmentioning

confidence: 99%

Section: Glycosidasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…Studies on the effect of S. cerevisiae strain on glycoside hydrolysis are conflicting. In one study, several strains of S. cerevisiae strains were compared for their glycosidase activity (Zoecklein et al 1997). Strains showed varying ability to hydrolyze glycosides.…”

Section: Glycoside Studies In Winementioning

confidence: 99%

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Hjelmeland

Ebeler

2014

Am. J. Enol. Vitic.

142

114

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Volatile aroma compounds in plants are typically found both as "free" and "bound" to a sugar moiety. When bound, these compounds are not odor active; however, upon hydrolysis of the glycoside, these compounds may then be volatilized. In grapes and wine, a large proportion of volatile aroma compounds are found in the bound form. A review of glycosides in grapes and in wine is presented with a focus on identified glycoside structures, their biosynthesis, their potential roles in the plant, and methods for their analysis. Studies of these compounds and their concentration changes during the winemaking process are discussed.

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“…Acid hydrolysis of glycosides can occur at a pH range from 3.0 to 3.5, splitting the aglycone from the 1à6 glycosidic bond by protonation to form a hydroxyl group on the sugar (Timell 1964). Enzymatic hydrolysis cleaves the 1à6 linkage, liberating the aglycone from the mono-or disaccharide (Zoecklein et al 1997). Liberation of aroma and flavor compounds may be exemplified further during aging (Zoecklein et al 1997).…”

mentioning

confidence: 99%

“…Enzymatic hydrolysis cleaves the 1à6 linkage, liberating the aglycone from the mono-or disaccharide (Zoecklein et al 1997). Liberation of aroma and flavor compounds may be exemplified further during aging (Zoecklein et al 1997).…”

mentioning

confidence: 99%

Electronic Nose Analysis of Cabernet Sauvignon (Vitis viniferaL.) Grape and Wine Volatile Differences during Cold Soak and Postfermentation

Gardner¹,

Zoecklein²,

Mallikarjunan³

2010

Am. J. Enol. Vitic.

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Cold soak is a prefermentation maceration process at cold temperatures, traditionally used to enhance red wine color. This study monitored changes in Vitis vinifera L. cv. Cabernet Sauvignon volatiles using a commercial conducting polymer electronic nose (ENose) during a five-day cold soak and postfermentation. Principal component analysis (PCA) of juice volatiles detected by the ENose during cold soak showed PC1 accounted for 95.7% of the variation. Various volatile associations were made with specific ENose sensors. In comparison, PCA of must chemistries had 52.4% of the variation accounted for by PC1. The PCA of wine volatiles detected by GC-MS showed PC1 accounted for 97.1% of the variation between control and cold soak treatment, where control wine volatiles were associated with several ethyl esters, while cold soak wine volatiles were associated with diethyl succinate, isovaleric acid, benzyl alcohol, 3-methyl butanol, cis-3-hexenol, γ-nonalactone, benzaldehyde, 2-methyl propanol, phenethyl acetate, 1-octanol, β-damascenone, terpinene-4-ol, γ-butyrolactone, ethyl acetate, hexanoic acid, citronellol, phenethyl alcohol, and n-butanol. Comparatively, PC1 accounted for 100% of the total variance when using the ENose to measure volatile composition. Sensory evaluation did not demonstrate significant differences in aroma between control and cold soak wines. This study demonstrates differences in volatile chemistry between control and cold soak wines, as well as the ability to use a conducting polymer ENose as a simple tool for analysis of volatiles.

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Effect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.) Wines

Cited by 71 publications

References 16 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Electronic Nose Analysis of Cabernet Sauvignon (Vitis viniferaL.) Grape and Wine Volatile Differences during Cold Soak and Postfermentation

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