Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices

Abstract

β-Glycosidases enhance wine aroma by releasing volatile aglycones from non-volatile glycosides. Commercial preparations contain primarily pectinases and only display β-glycosidase as a secondary activity which limits their potential. Here, the extremophilic β-glucosidase A from Halothermothix orenii, (BglA) has been compared with Rapidase ® for the production of aromatic wines and in the remediation of smoke-tainted wines. Model systems as well as real juices and wines have been enriched with geranyl glucoside, typical of white varieties, and guaiacyl glucoside, commonly found in red wines exposed to oak and wines made from grapes exposed to smoke. The hydrolytic capacity of BglA was evaluated by measuring the released volatiles in the gas phase with Solid Phase Microextraction and GC-MS. BglA, despite an apparent instability at low pHs, is twice as effective in the release of volatiles in sweeter wines and in grape juices offering an excellent alternative for the early stages of the winemaking process and in the juice industry.

Effects of bromelain on the quality of smoked salted duck

“…For example, leucine and arginine can affect salty taste by interacting with other acids and inorganic salts (Zou et al., 2018 ). Aspartic acid and serine can increase the umami and sweetness, respectively (Delgado et al., 2020 ). Methionine can produce low threshold aroma of cooked beef, while isoleucine, phenylalanine, serine, and threonine could produce heterocyclic compounds and Strecker aldehydes, which have unique aroma in meat products (Zhang et al, 2020 ).…”

Release of Soybean Isoflavones by Using a β‐Glucosidase from Alicyclobacillus herbarius

“…Discovery of Ahe sequence : A protein BLAST search was performed using the sequence of the halophilic β‐glucosidase BglA from Halothermothrix orenii [43,44] against the Alicyclobacillus genera. BglA was used as model protein for its excellent activity and stability on a broad variety of conditions.…”

Use of a purified β‐glucosidase from coral‐associated microorganisms to enhance wine aroma

“…Some studies have investigated the enhancement of wine aroma with β ‐glucosidases from various microorganisms 2,27,28 . However, enzyme activity is greatly limited by typical winemaking conditions, especially by the high level of glucose and alcohol and the low pH 29 . Therefore, a suitable strategy must be chosen to protect β ‐glucosidase activity from interference by winemaking conditions.…”

“…2,27,28 However, enzyme activity is greatly limited by typical winemaking conditions, especially by the high level of glucose and alcohol and the low pH. 29 Therefore, a suitable strategy must be chosen to protect ⊎-glucosidase activity from interference by winemaking conditions. It is possible to obtain novel ⊎-glucosidases from coral microorganisms with high conversion efficiency for wine aroma enhancement that may feature extraordinary biodiversity and high productivity rates in oligotrophic water.…”