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

Author(s)

Baffi, Milla A. ^{[1, 2]} ; Tobal, Thaise ^[2] ; Ghilardi Lago, Joao Henrique ^[3] ; Boscolo, Mauricio ^[2] ; Gomes, Eleni ^[2] ; Da-Silva, Roberto ^[2]

Affiliation

^[1] Univ Fed Uberlandia, Agr Sci Inst ICIAG, BR-38405303 Uberlandia, MG - Brazil

^[2] Sao Paulo State Univ UNESP, Lab Biochem & Appl Microbiol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

^[3] Sao Paulo Fed Univ UNIFESP, BR-09972270 Diadema, SP - Brazil

• Document type: Journal article
• Source: Applied Biochemistry and Biotechnology; v. 169, n. 2, p. 493-501, JAN 2013.
• Web of Science Citations: 16

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. (AU)

• FAPESP's process: 07/08599-8 - Screening of yeasts with enzymatic potential to processing and improvement of wines from the State of São Paulo
• Grantee: Milla Alves Baffi
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 08/10809-3 - Screening of yeasts with enzymatic potential to processing and improvement of wines from the state of São Paulo
• Grantee: Roberto da Silva
• Support Opportunities: Regular Research Grants