Screening of non-<i>Saccharomyces</i>wine yeasts for the presence of extracellular hydrolytic enzymes

Charoenchai, Charoen; Fleet, Graham H.; Henschke, Paul A.; Todd, B. E. N.

doi:10.1111/j.1755-0238.1997.tb00109.x

Cited by 195 publications

(191 citation statements)

References 28 publications

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“…From a biotechnological point of view, although these yeasts can produce spoilage of fruits (Arroyo-López et al, 2008), they also possess many interesting technological properties (Charoenchai et al, 1997;Strauss et al, 2001;Maicas & Mateo, 2005). In this way, exocellular enzymes of relative yeast species in different ecosystems have previously been reviewed (Mateo et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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

López

Mateo

Maicas

2016

SAJEV

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“…Non-Saccharomyces yeasts excrete various enzymes that are responsible for giving the wine its unique characteristics (Pretorius et al, 1999). Glucanase activity has been described in the genus Candida (Strauss et al, 2001), whereas ß-glycosidase activity has been described in species of Pichia, Hansenula and Hanseniaspora (Charoenchai et al, 1997). Among the non-Saccharomyces yeasts, Williopsis yeasts are potent producers of esters (Inoue et al, 1997), and Williopsis saturnus in particular has the uppermost ability to convert higher alcohols into the corresponding acetate esters, e.g.…”

Section: Introductionmentioning

confidence: 99%

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Lee

Curran

et al. 2016

SAJEV

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The impact of amino acid addition on aroma compound formation in papaya wine fermented with yeast Williopsis saturnus var. mrakii NCYC2251 was studied. Time-course papaya juice fermentations were carried out using W. saturnus var. mrakii NCYC2251, with and without the addition of selected amino acids (L-leucine, L-isoleucine, L-valine and L-phenylalanine). Yeast growth and changes in sugars, °Brix, organic acids and pH were similar, regardless of amino acid addition. L-Leucine addition increased the production of isoamyl alcohol and some esters such as isoamyl acetate, isoamyl butyrate and isoamyl propionate, while L-isoleucine addition increased the production of active amyl alcohol and active amyl acetate. L-valine addition slightly increased the production of isobutyl alcohol and isobutyl acetate. L-phenylalanine addition increased the formation of 2-phenylethanol, 2-phenylethyl acetate and 2-phenylethyl butyrate, while decreasing the production of most other esters. This study suggests that papaya juice fermentation with W. saturnus var. mrakii NCYC2251 in conjunction with the addition of selected amino acid(s) can be an effective way to modulate the aroma of papaya wine.

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“…Among these, the enzymatic activities of ␤-glucosidase and esterase of yeast play an important role as they are involved in either the expression of varietal and fermentative flavours or in their breakdown 4,10,15,16 . Previous studies 1 have revealed the potential of indigenous wine yeasts to produce enzymes that improve the sensory properties of wine. This has encouraged studies on yeast which possess these enzymes, especially for wine cellars 3,[12][13][14]18 apart from distilleries, where grape pomace, the largest byproduct obtained from must or wine at the end of alcoholic fermentation, is extensively used in producing spirit beverages, called Bagaceiras in Portugal, Marc in France and Grappa in Italy 2 .…”

Section: Introductionmentioning

confidence: 99%

Detection of β-Glucosidase and Esterase Activities in Wild Yeast in a Distillery Environment

Lomolino

Zocca

Spettoli

et al. 2006

Journal of the Institute of Brewing

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The study of ␤-glucosidase and esterase in wild yeast, the enzymatic activities of which contribute to the distinctive flavours of grape-derived alcoholic beverages, was the aim of this work. The study focused on wild yeast isolated from grape pomace and on identifying strains with interesting characteristics by examining their electrophoretic profiles. Zymograms revealed a high level of polymorphism. Some of these wild yeasts may be of interest for improving the quality of the distillate. This study also highlights the necessity of associating enzymatic properties to various environmental conditions, since these play an important role in the expression of wild yeast performance.

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Screening of non-Saccharomyceswine yeasts for the presence of extracellular hydrolytic enzymes

Cited by 195 publications

References 28 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

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Detection of β-Glucosidase and Esterase Activities in Wild Yeast in a Distillery Environment

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