Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine
Abstract
β-glucosidase, α-arabinosidase and α-rhamnosidase activities of three enological yeast strains (Saccharomyces cerevisiae) were monitored during fermentation of a Muscat of Frontignan grape juice. The enzyme activities, measured in the juice and the yeast biomass, reached their maximum during exponential growth of the yeast population, then dropped quickly. Changes in glycosidase activities were similar in all three yeast strains. β-glucosidase was the most abundant glycosidase and showed a poor stability at wine pH. The wines obtained from the different yeast strains contained similar levels of terpenols, and no significant differences were found in sensory analysis.
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S. cerevisiae β-glucosidase activity towards glycoside precursors seems very low.
“However, their activity towards glycoside precursors seems to be very low (Günata et al. 1986, Delcroix et al. 1994, Hernández et al. 2003).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Delcroix et al. 1994
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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
- Authors
- Delcroix, A., Günata, Z., Sapis, J.-C., Salmon, J.-M., & Bayonove, C.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- ORCID
- Salmon, Jean-Michel
- Venue
- American Journal of Enology and Viticulture
- Published
- 1994
- Volume
- 45
- Issue
- 3
- Pages
- 291-296
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2346006950
- Cited by
- 151
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2023: 1 · 2022: 2 · 2021: 6 · 2020: 3 · 2019: 6 · 2018: 3 · 2017: 8 · 2016: 9 · 2015: 7 · 2014: 4 · 2013: 7 · 2012: 4
- FWCI
- 3.25
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- glycosidase activity, β-glucosidase, Saccharomyces cerevisiae, terpenols, wine aroma, grape juice fermentation, enzyme stability, yeast biomass, sensory evaluation
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