Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts
Abstract
ABSTRACT: The β‐glucosidase activities of 20 wine‐related non‐ Saccharomyces yeasts were quantified, characterized, and assessed for their efficiency in releasing aroma‐enhancing compounds during the winemaking process. Of these enzymatic activities, the β‐glucosidase activity of Debaryomyces pseudopolymorphus revealed the most suitable combination of properties in terms of functionality at wine pH, resistance to wine‐associated inhibitory compounds (glucose, ethanol, and sulfur dioxide), high substrate affinity, and large aglycone‐substrate recognition. Its potential as a wine aroma‐enhancing enzyme was confirmed by the significantly increasing concentrations of free volatiles (citronellol, nerol, and geraniol) during the fermentation of Chardonnay juice inoculated with both D. pseudopolymorphus and a widely used commercial starter culture strain of Saccharomyces cerevisiae , VIN13.
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Adding D. pseudopolymorphus β-glucosidase to Chardonnay ferments increased citronellol, nerol, geraniol.
“Addition of the enzyme to Chardonnay ferments resulted in increased concentrations of citronellol, nerol and geraniol.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Cordero Otero et al. 2003
D. pseudopolymorphus β-glucosidase optimum pH 2.5-3.8, high substrate affinity, large aglycone-substrate recognition.
“Its optimum pH lies within the wine spectrum (pH 2.5-3.8), and it has high substrate affinity and large aglycone-substrate recognition.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Cordero Otero et al. 2003
β-glucosidase from D. pseudopolymorphus is suitable for wine conditions.
“Recently, the β-glucosidase from Debaryomyces pseudopolymorphus was found to be suitable for use under wine conditions (Cordero Otero et al. 2003).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Cordero Otero et al. 2003
D. pseudopolymorphus β-glucosidase resists glucose, ethanol, sulfur dioxide.
“It exhibits resistance to wine-associated inhibitory compounds such as glucose, ethanol and sulfur dioxide.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Cordero Otero et al. 2003
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
Self-citation
- Authors
- Cordero Otero, R. R., Ubeda Iranzo, J. F., Briones‐Perez, A. I., Potgieter, N., Villena, M. A., Pretorius, I. S., & Rensburg, P. V.
- Affiliations
- Stellenbosch University (ZA)
- Corresponding author
- Potgieter, N.
- Pretorius, I. S.
- Rensburg, P. van
- ORCID
- Pretorius, I. S.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2003-10
- Volume
- 68
- Issue
- 8
- Pages
- 2564-2569
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1970372002
- Cited by
- 88
- References
- 0
- Citations by year
- 2026: 3 · 2024: 1 · 2023: 5 · 2022: 1 · 2021: 10 · 2020: 2 · 2019: 9 · 2018: 3 · 2017: 4 · 2016: 5 · 2015: 10 · 2014: 3 · 2013: 3 · 2012: 3
- FWCI
- 5.52
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Adelaide Research & Scholarship (AR&S) (University of Adelaide) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- β-glucosidase, non-Saccharomyces yeasts, wine aroma, citronellol, nerol, geraniol, sulfur dioxide resistance, ethanol tolerance, starter cultures
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