Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

Günata, Ziya; Bitteur, Sylvaine; Brillouet, Jean‐Marc; Bayonove, Claude; Cordonnier, Robert

doi:10.1016/0008-6215(88)80012-0

Cited by 301 publications

(248 citation statements)

References 19 publications

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“…Another possibility is that the enzymes are physically positioned at the exterior of the yeast cell. This latter condition has been supposed for many enzymes such as esterases 1 and glycosidases 9,10 , although this aspect has not been investigated in detail. Some enzymes of the yeast cell, potentially involved in determining wine aroma, were shown to be located in the so-called "periplasmic space", that includes the cell wall and the space between the cell wall and the plasma membrane.…”

Section: -2863(9'8-32mentioning

confidence: 99%

Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces cerevisiae

Rizzi

Lomolino

Lante

et al. 2003

Journal of the Institute of Brewing

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Due to the importance of esters in determining wine aroma, the presence of different esterases in soluble and insoluble cell fractions of an oenological strain of Saccharomyces cerevisiae was studied. Cells of an oenological yeast strain were separated into three fractions corresponding to the cytoplasm, periplasm and plasma membrane, all showing esterase activity. The conditions for optimal solubilization of the membrane-bound esterase were found, as well as those allowing its electrophoretic analysis, using the detergent disodium-n-lauryl-β-iminodipropionate (Deriphat) in the cathodic buffer. Comparison of the activity bands detected on gels revealed the presence of different esterase isoforms in the three sub-cellular fractions. The method can also be used as the first electrophoretic step in two-dimensional PAGE. Therefore, the procedures described are also a promising tool for the study of the yeast enzymes in relation to their effects during winemaking.

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Section: -2863(9'8-32mentioning

confidence: 99%

Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces cerevisiae

Rizzi

Lomolino

Lante

et al. 2003

Journal of the Institute of Brewing

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“…Terpenoids are found in both free and bound forms, with the bound form being more prevalent . Yeast glycosidase enzymes release and volatilize these aroma compounds during fermentation (Figure 1) (Gunata et al 1988).…”

Section: Regulation Of Secondary Metabolismmentioning

confidence: 99%

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

2016

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Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compounds in multiple industries. Flavor compounds are secondary metabolites produced during fermentation in addition to primary metabolites, such as ethanol. Secondary metabolism is influenced by fermentable carbon, nitrogen makeup, and the fermentation environment. A better understanding of how these variables affect the physiology of yeast strains to produce flavor compounds may improve several industrial commodities. To this end, systems biology represents an attractive strategy for studying the complex dynamics of secondary metabolism. Although applying systems biology methods to winemaking or brewing is not a new concept, directly linking -omics data with the production of flavor compounds represents a novel approach to improving flavor production in fermentation. Thus far, the bulk of the work in which systems biology methods have been applied to fermentation has relied heavily on laboratory strains of Saccharomyces cerevisiae that lack metabolism-relevant genes present in industrial yeast strains. Therefore, investigations of industrial strains with systems biology approaches will provide a deeper understanding of secondary metabolism in industrial settings. Ultimately, integrating multiple -omics approaches will lay the foundation for predictive models of S. cerevisiae fermentation and optimal flavor production.

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“…Wines treated with Hanseniaspora showed higher concentrations of 2-phenyl ethanol (Gunata et al, 1988;Dubourdieu et al, 1989). H. uvarum H107 provides improvements in 2-phenylethyl acetate production, as previously reported for other Hanseniaspora strains (Rojas et al, 2001;Moreira et al, 2005;Viana et al, 2009).…”

Section: Determination Of Volatile Compounds Liberated From Wine Treamentioning

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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Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

Cited by 301 publications

References 19 publications

Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces cerevisiae

Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces cerevisiae

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

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

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