Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

Gamero, Amparo; Manzanares, Paloma; Querol, Amparo; Belloch, Carmela

doi:10.1016/j.ijfoodmicro.2010.11.034

Cited by 50 publications

(45 citation statements)

References 43 publications

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“…These terpenols are also known to be important to the aroma of wine from grape varieties of Muscat, Riesling and other aromatic grape varieties (Marais, 1984;Swiegers et al, 2005). The biotransformation of terpenols by S. cerevisiae has been characterised in different Muscat wines and beers (Marais 1984;King & Dickinson, 2000;Takoi et al, 2010;Gamero et al, 2011). It was found that geraniol can be converted into β-citronellol and other terpenols by yeast metabolism, while nerol and linalool can also be converted into α-terpineol, terpinolene and limonene.…”

Section: Evolution Of Terpenesmentioning

confidence: 99%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

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Section: Evolution Of Terpenesmentioning

confidence: 99%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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“…The terpene profile of Muscat wines fermented by Saccharomyces species and hybrid yeasts was also investigated (Gamero et al. ,). These authors did not find any relationship between β‐d‐glucosidase activity and the terpene profile in Muscat wines fermented with Saccharomyces species and hybrids.…”

Section: Introductionmentioning

confidence: 99%

“…The release or formation of aroma compounds from precursors was found to be strongly linked to the hybrid used, and, for example, the triple hybrid S. cerevisiae × S. bayanus × S. kudriavzevii in particular and secondarily the hybrid S. cerevisiae × S. bayanus were highly efficient in the production of most varietal terpenols (Gamero et al. ,). Altogether, these results suggest that there are two main limiting factors for a complete release of monoterpenols from grape glycosidic precursors by yeasts.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must

Bisotto

Julien

Rigou

et al. 2015

Australian Journal of Grape and Wine Research

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Background and Aims:The aim of this work was to establish a general method for evaluating the intrinsic activity of yeasts towards the release of volatiles terpenes from glycosidic aroma precursors. Methods and Results: The enzymatic capacity of yeast cells towards glycosidic aroma precursors was assessed on permeabilised yeast cells. In this way, the pores created into the cell membrane allowed the precursors to freely enter the cells. Conclusions:The comparison between the release of terpenes from glycosidic aroma precursors by entire viable cells during fermentation and by permeabilised cells shows that the permeation of glycosidic aroma precursors through the yeast cell membrane is the main bottleneck for such release. Significance of the Study: This work highlights the fact that Saccharomyces species can exhibit β-glycosidase activity as high as non-Saccharomyces species. This important result points out future prospects for the improvement of Saccharomyces species by classical genetics.

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“…These data are in accordance with Gamero et al . (), who performed assays to determine the location of enzymatic activity of Saccharomyces species and hybrid yeasts. These authors found the highest values in the whole cell fraction indicating that this enzyme was mainly associated to cell wall.…”

Section: Resultsmentioning

confidence: 99%

Qualitative and quantitative screening of theβ-glucosidase activity inSaccharomyces cerevisiaeandSaccharomyces uvarumstrains isolated from refrigerated must

Bonciani

Vero

Giannuzzi

et al. 2018

Lett Appl Microbiol

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In yeasts, β-glucosidase activity has been extensively described, especially in non-Saccharomyces species, while there is only little evidence of this activity in strains belonging to the Saccharomyces species. In winemaking, β-glucosidase plays essential roles in the hydrolysis of glyco-conjugated precursors and the release of active aromatic compounds. This study provides new insights into the β-glucosidase activity in strains belonging to Saccharomyces cerevisiae and Saccharomyces uvarum species, which are the most important strains in wine industry. Our results point out a marked enzymatic activity for the tested S. uvarum strains. These strains could be exploited for their potential ability to enhance the aroma profiles of wine. In addition, they could be potential sources for the commercial production of enzymes to be applied in winemaking.

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Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

Cited by 50 publications

References 43 publications

Impact of Pulp on the Chemical Profile of Mango Wine

Impact of Pulp on the Chemical Profile of Mango Wine

Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must

Qualitative and quantitative screening of theβ-glucosidase activity inSaccharomyces cerevisiaeandSaccharomyces uvarumstrains isolated from refrigerated must

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