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Title: Wine Aroma Improvement Using a beta-Glucosidase Preparation from Aureobasidium pullulans
Authors: Baffi, Milla Alves
Tobal, Thaise
Ghilardi Lago, Joao Henrique [UNIFESP]
Boscolo, Mauricio
Gomes, Eleni
Da-Silva, Roberto
Universidade Federal de Uberlândia (UFU)
São Paulo State Univ UNESP
Universidade Federal de São Paulo (UNIFESP)
Keywords: Yeast
Aureobasidium pullulans
Issue Date: 1-Jan-2013
Publisher: Humana Press Inc
Citation: Applied Biochemistry and Biotechnology. Totowa: Humana Press Inc, v. 169, n. 2, p. 493-501, 2013.
Abstract: 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.
ISSN: 0273-2289
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Appears in Collections:Em verificação - Geral

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