Three enological yeast strains, belonging to the speciesDebaryomyces hansenii, Debaryomyces polymorphus, andSaccharomyces cerevisiae, characterized by an exocellular β-glucosidase activity, were examined for their ability to hydrolize a glycosidic extract from grape juice. The enzymatic preparations (culture supernant fluid) of the different yeasts released different amounts of terpenols such as linalol, α-terpineol, geraniol, nerol, citronellol and benzyl and 2-phenylethyl alcohol. The extent of release of the flavour compounds was related to yeast species. When an enzymatic preparation (concentrate culture supernatant) ofDebaryomyces hansenii was incubated with a wine containing glycosidic precursors, significant production of monoterpenols and benzyl and 2-phenylethyl alcohol was observed.
Hydrolisis of grape glycosides by enological yeast beta-glucosidase / I. ROSI; P. DOMIZIO; M. VINELLA; M. SALICONE. - STAMPA. - (1995), pp. 1623-1635. [10.1016/S0167-4501(06)80254-2]
Hydrolisis of grape glycosides by enological yeast beta-glucosidase.
ROSI, IOLANDA;DOMIZIO, PAOLA;
1995
Abstract
Three enological yeast strains, belonging to the speciesDebaryomyces hansenii, Debaryomyces polymorphus, andSaccharomyces cerevisiae, characterized by an exocellular β-glucosidase activity, were examined for their ability to hydrolize a glycosidic extract from grape juice. The enzymatic preparations (culture supernant fluid) of the different yeasts released different amounts of terpenols such as linalol, α-terpineol, geraniol, nerol, citronellol and benzyl and 2-phenylethyl alcohol. The extent of release of the flavour compounds was related to yeast species. When an enzymatic preparation (concentrate culture supernatant) ofDebaryomyces hansenii was incubated with a wine containing glycosidic precursors, significant production of monoterpenols and benzyl and 2-phenylethyl alcohol was observed.File | Dimensione | Formato | |
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1995_Rosi et al._Hydrolysis of grape glycosides by enological yeast p-glucosidases.pdf
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