Characterization of the β-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts

Authors

  • R. R. Cordero Otero,

    1. Authors Cordero Otero, Potgieter, Pretorius, and van Rensburgare with the Inst. for Wine Biotechnology, Dept. of Viticulture & Oenology, Stellenbosch Univ., Stellenbosch ZA 7600, South Africa. Author Ubeda Iranzo, Briones-Perez, and Arevalo Villena are with the Dept. de QuímicaAnalítica, Tecnología de Alimentos, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Author Pretorius is also with The Australian Wine Research Inst., Waite Rd., Urrbrae, Adelaide, Australia. Direct inquiries to author van Rensburg (E-mail: pvr@sun.ac.za).
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  • J. F. Ubeda Iranzo,

    1. Authors Cordero Otero, Potgieter, Pretorius, and van Rensburgare with the Inst. for Wine Biotechnology, Dept. of Viticulture & Oenology, Stellenbosch Univ., Stellenbosch ZA 7600, South Africa. Author Ubeda Iranzo, Briones-Perez, and Arevalo Villena are with the Dept. de QuímicaAnalítica, Tecnología de Alimentos, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Author Pretorius is also with The Australian Wine Research Inst., Waite Rd., Urrbrae, Adelaide, Australia. Direct inquiries to author van Rensburg (E-mail: pvr@sun.ac.za).
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  • A. I. Briones-Perez,

    1. Authors Cordero Otero, Potgieter, Pretorius, and van Rensburgare with the Inst. for Wine Biotechnology, Dept. of Viticulture & Oenology, Stellenbosch Univ., Stellenbosch ZA 7600, South Africa. Author Ubeda Iranzo, Briones-Perez, and Arevalo Villena are with the Dept. de QuímicaAnalítica, Tecnología de Alimentos, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Author Pretorius is also with The Australian Wine Research Inst., Waite Rd., Urrbrae, Adelaide, Australia. Direct inquiries to author van Rensburg (E-mail: pvr@sun.ac.za).
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  • N. Potgieter,

    1. Authors Cordero Otero, Potgieter, Pretorius, and van Rensburgare with the Inst. for Wine Biotechnology, Dept. of Viticulture & Oenology, Stellenbosch Univ., Stellenbosch ZA 7600, South Africa. Author Ubeda Iranzo, Briones-Perez, and Arevalo Villena are with the Dept. de QuímicaAnalítica, Tecnología de Alimentos, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Author Pretorius is also with The Australian Wine Research Inst., Waite Rd., Urrbrae, Adelaide, Australia. Direct inquiries to author van Rensburg (E-mail: pvr@sun.ac.za).
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  • M. A. Villena,

    1. Authors Cordero Otero, Potgieter, Pretorius, and van Rensburgare with the Inst. for Wine Biotechnology, Dept. of Viticulture & Oenology, Stellenbosch Univ., Stellenbosch ZA 7600, South Africa. Author Ubeda Iranzo, Briones-Perez, and Arevalo Villena are with the Dept. de QuímicaAnalítica, Tecnología de Alimentos, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Author Pretorius is also with The Australian Wine Research Inst., Waite Rd., Urrbrae, Adelaide, Australia. Direct inquiries to author van Rensburg (E-mail: pvr@sun.ac.za).
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  • I. S. Pretorius,

    1. Authors Cordero Otero, Potgieter, Pretorius, and van Rensburgare with the Inst. for Wine Biotechnology, Dept. of Viticulture & Oenology, Stellenbosch Univ., Stellenbosch ZA 7600, South Africa. Author Ubeda Iranzo, Briones-Perez, and Arevalo Villena are with the Dept. de QuímicaAnalítica, Tecnología de Alimentos, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Author Pretorius is also with The Australian Wine Research Inst., Waite Rd., Urrbrae, Adelaide, Australia. Direct inquiries to author van Rensburg (E-mail: pvr@sun.ac.za).
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  • P. van Rensburg

    1. Authors Cordero Otero, Potgieter, Pretorius, and van Rensburgare with the Inst. for Wine Biotechnology, Dept. of Viticulture & Oenology, Stellenbosch Univ., Stellenbosch ZA 7600, South Africa. Author Ubeda Iranzo, Briones-Perez, and Arevalo Villena are with the Dept. de QuímicaAnalítica, Tecnología de Alimentos, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Author Pretorius is also with The Australian Wine Research Inst., Waite Rd., Urrbrae, Adelaide, Australia. Direct inquiries to author van Rensburg (E-mail: pvr@sun.ac.za).
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  • This research was funded by grants from the Natl. Research Foundation, the South African wine industry (Winetech), and Secretaria de Estado de Educación y Universidades de España.

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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