Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species

Fernández-González, M.; Stefano, Rocco Di; Briones, Ana

doi:10.1016/s0740-0020(02)00105-3

Cited by 98 publications

(55 citation statements)

References 19 publications

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“…2-Phenylethanol also participates to confer fruity and floral notes to these wines, and its presence is related to the metabolic activity of the non-Saccharomyces yeasts (Swiegers et al, 2005). Our findings are similar to the observations of Fernández-González et al (2003), who showed the ability of several wine yeasts to hydrolyse terpenoids, norisoprenoids and benzenoids glycosides. Among wine yeasts, H. uvarum was able to hydrolyse both glycoconjugated forms of pyranic and furanic oxides of linalool.…”

Section: Discussionsupporting

confidence: 88%

“…From a technological point of view, this activity justifies the utilisation of Hanseniaspora in the industrial production of aromatic wines (Fernández-González et al, 2003;Mateo et al, 2011;Swangkeaw et al, 2011). However, yeasts belonging to the Hanseniaspora genus have been considered as spoilage yeasts, particularly during the first stage of fermentation, due to the undesirable production of compounds such as acetic acid or ethyl acetate (Ciani & Comitini, 2011).…”

Section: Discussionmentioning

confidence: 99%

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Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines

López

Mateo

Maicas

2016

SAJEV

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The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to select and identify new strains for this purpose. In a second step, the strains were assayed to evaluate their oenological abilities. H. uvarum H107 and H. vineae G26 and P38 were proven to be good candidates to be used in commercial vinification processes to enhance wine properties. Wine inoculated with yeasts showed an increase in the level of aromatic compounds.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines

López

Mateo

Maicas

2016

SAJEV

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“…In this study, most of Hanseniaspora uvarum strains showed a great β-D-glucosidase activity, according to previous works where H. uvarum was confirmed to be able to release terpenols in wine [50,51]. Our experiments also showed that in vitro M. puclherrima has a notable β-D-glucosidase, which was deployed in all isolated strains and, again, its applicability in terpene release during wine fermentation has been proved [51].…”

Section: Enzymatic Study Foreseeing the Repercussion Of Yeasts On Wisupporting

confidence: 84%

“…Our experiments also showed that in vitro M. puclherrima has a notable β-D-glucosidase, which was deployed in all isolated strains and, again, its applicability in terpene release during wine fermentation has been proved [51].…”

Section: Enzymatic Study Foreseeing the Repercussion Of Yeasts On Wisupporting

confidence: 65%

Directed metabolomic approaches for the characterization and development of new yeast strains

Belda

Benito

Ruíz

et al. 2015

BIO Web of Conferences

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Abstract. Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality. Contrary to Saccharomyces cerevisiae, understanding genetic regulation, enzymatic properties and physiology of non-Saccharomyces species in enological conditions is far from being known. Because of this, the commercialization of industrial non-Saccharomyces strains on wine industry is showing a really slow pace. In order to determine the enzymatic properties of wine-related yeast species it is necessary to evaluate hundreds of yeast isolates enabling us to robustly attribute specific enzymatic activities to a specific group of yeast species. The contribution of yeasts to wine flavour is greatly determined by their impact on aromatic compounds release. Different glycosidases, β-lyase, pectinase, cellulase and protease activities are described as responsible for changes in wine composition, so determining inter-and intraspecific variability in these enzymatic properties in yeast species seems to be a useful tool for innovative yeast selection process. With the aim of relating enzymatic activities with a specific impact in wine properties we developed combined fermentations with non-Saccharomyces selected strains and industrial S. cerevisiae strains. The use of rational metabolomic analysis allows us to explain the physiology of non-Saccharomyces yeasts during wine fermentation and its incidence on wine quality.

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“…The hydrolytically released components are generally present in trace amounts, therefore a previous extraction and concentration step of is required. Several techniques have been proposed to extract glycosidically linked components from grape [3,[6][7][8]10,11,[16][17][18][19][20][21], wines [3,17,20,[22][23][24], and fruits [25][26][27]. Most of these studies applied conventional techniques based on solid-phase extraction (SPE), either in Amberlite XAD-2 polymeric sorbents [6,7,11,16,18,21,[25][26][27] or in C 18 reversed-phase sorbent [3,6,8,10,17,20,23,24], microwaves [19], liquid-liquid extraction (LLE) [6][7][8]11,18,23,[25][26]…”

Section: Introductionmentioning

confidence: 99%

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

Perestrelo

Caldeira

Câmara

2012

Talanta

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a b s t r a c tIn present research, headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-qMS), was evaluated as a reliable and improved alternative to the commonly used liquid-liquid extraction (LLE) technique for the establishment of the pattern of hydrolytically released components of 7 Vitis vinifera L. grape varieties, commonly used to produce the world-famous Madeira wine. Since there is no data available on their glycosidic fractions, at a first step, two hydrolyse procedures, acid and enzymatic, were carried out using Boal grapes as matrix. Several parameters susceptible of influencing the hydrolytic process were studied. The best results, expressed as GC peak area, number of identified components and reproducibility, were obtained using ProZym M with b-glucosidase activity at 35 • C for 42 h. For the extraction of hydrolytically released components, HS-SPME technique was evaluated as a reliable and improved alternative to the conventional extraction technique, LLE (ethyl acetate). HS-SPME using DVB/CAR/PDMS as coating fiber displayed an extraction capacity two fold higher than LLE (ethyl acetate).The hydrolyzed fraction was mainly characterized by the occurrence of aliphatic and aromatic alcohols, followed by acids, esters, carbonyl compounds, terpenoids, and volatile phenols. Concerning to terpenoids its contribution to the total hydrolyzed fraction is highest for Malvasia Cândida (23%) and Malvasia Roxa (13%), and their presence according previous studies, even at low concentration, is important from a sensorial point of view (can impart floral notes to the wines), due to their low odor threshold ( g/L). According to the obtained data by principal component analysis (PCA), the sensorial properties of Madeira wines produced by Malvasia Cândida and Malvasia Roxa could be improved by hydrolysis procedure, since their hydrolyzed fraction is mainly characterized by terpenoids (e.g. linalool, geraniol) which are responsible for floral notes. Bual and Sercial grapes are characterized by aromatic alcohols (e.g. benzyl alcohol, 2-phenylethyl alcohol), so an improvement in sensorial characteristics (citrus, sweet and floral odors) of the corresponding wines, as result of hydrolytic process, is expected.

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Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species

Cited by 98 publications

References 19 publications

Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines

Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines

Directed metabolomic approaches for the characterization and development of new yeast strains

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

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