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

Abstract

Robus coreanus Miquel is widely used in the production of Korean black raspberry (KBR) wine owing to its health benefits and commercial value. The effects of three different commercially available glycosidase enzymes on the volatile compounds in KBR wines were investigated with large‐scale fermentation to develop a high‐flavour‐quality wine. Volatile aroma compounds from the wines were analysed using headspace‐solid phase micro‐extraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) and sensory evaluations were performed to evaluate the flavour characteristics. KBR wines treated with commercial enzymes yielded high concentrations of terpenes and esters compared with the control wine because the odourless non‐volatile glycosides in KBR wines were converted to their corresponding free forms by the enzymes. HS‐SPME‐GC–MS‐SIM analysis showed that the primary monoterpene compounds in KBR wines treated by the enzymes were myrtenol, linalool, citronellol and a significant quantity of compounds such as 2‐phenyl ethanol and ethyl benzoate, which contributed to the flavour of KBR wine, as determined by GC‐FID. KBR wines treated with the enzymes exhibited different sensory characteristics from the control wine owing to higher intensity of floral and fruity aromas. KBR wine treated with CYTOLASE PCL5 on a large scale exhibited the highest sensory preference. Copyright © 2017 The Institute of Brewing & Distilling

Simultaneous Optimal Production of Flavonol Aglycones and Degalloylated Catechins from Green Tea Using a Multi-Function Food-Grade Enzyme

“…The following are available online at http://www.mdpi.com/2073-4344/9/10/861/s1, Figure S1: Chemical structures of catechins and flavonols in GTE, Tables S1 and S2: Changes of catechins and flavonols by hydrolysis of cellulolytic enzymes (numerical values), Table S3: Correlation result for producing flavonol aglycones by multivariate analysis, Figure S2: Kinetics of enzyme CF, Table S4: Parameters and result of docking run. The assay of β-glucosidase activity was conducted according to a modification of the method reported by Kim and Park [43] In brief, the mixture contained 400 µL of substrate (125 mM 4-nitrophenyl-β-D-glucoside in 20 mM sodium acetate buffer, pH 4.5) and 100 µL of enzyme solution, and incubated at 40 • C. The reaction was stopped by adding 5 mL of stop solution (50 mM Na 2 CO 3 ) after 10 min of incubation, and the absorbance was read at 412 nm. One unit of β-glucosidase is the amount of enzyme that catalyzes the hydrolysis of 1.0 µmol of nitrophenol per minute.…”

Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions

“…Therefore, the differences between monoterpene isomers in wines from different regions are most likely due to the specific environment of a given location and choice of grape clone. Winemaking choices may also impact the monoterpene content of wines, as the choice of yeast strain, the application of maceration and the addition of enzymes can all alter, and in many cases increase, the monoterpene content of wines (Baron et al, 2017;Kim and Park, 2017;Rossouw and Bauer, 2016;Schmidt, 2016). While we cannot pinpoint the exact environmental or winemaking factor that contributes to the differences in monoterpene enantiomer in this study, the fact that we saw such clear regional separations suggests that general environmental factors may be the cause of differences between regional wines.…”

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

“…By using commercial enzymes, Kim and Park [167] enhanced the volatile aromatic compound from Korean black raspberry wines. The wine, treated with a mix of pectinase, cellulose, hemicelluloses, and β-glucosidase, had the highest concentration of aromatic compounds: terpenes 103.1 mg/L, esters 461 mg/L, and the score of fruity and floral aroma in the sensory evaluation.…”