Wine Aroma Improvement Using a beta-Glucosidase Preparation from Aureobasidium pullulans

Data
2013-01-01Autor(a)
Baffi, Milla Alves
Tobal, Thaise
Ghilardi Lago, Joao Henrique [UNIFESP]
Boscolo, Mauricio
Gomes, Eleni
Da-Silva, Roberto
Tipo
ArtigoISSN
0273-2289É parte de
Applied Biochemistry and BiotechnologyDOI
10.1007/s12010-012-9991-2Metadado
Mostrar registro completoResumo
Microbial beta-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. in this work, the production of a beta-glucosidase by an Aureobasidium pullulans strain (Ap-beta-gl) isolated from grape ecosystems was evaluated. the maximum enzymatic synthesis using submerged fermentation was after 96 h of growth in complex media containing 20 g/L of cellobiose as the sole carbon source. the crude enzyme (Ap-beta-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 A degrees C). It showed a wide range of pH stability, stability at low temperatures, and tolerance to ethanol, showing suitable characteristics for winemaking conditions. the hydrolysis of glycosidic terpenes by Ap-beta-gl was studied, and its ability to efficiently release free terpenols was demonstrated by gas chromatography/mass spectrometry. the enzymatic treatment notably increased the amount of monoterpenes, showing good prospects for its potential application for the development of aroma in wines.
Citação
Applied Biochemistry and Biotechnology. Totowa: Humana Press Inc, v. 169, n. 2, p. 493-501, 2013.Palavras-chave
YeastAureobasidium pullulans
beta-Glucosidase
Wine
Aroma
Agência(s) de Fomento
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Coleções
- ICAQF - Artigos [1142]