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Potential of Glycosidase from Non‐ Saccharomyces Isolates for Enhancement of Wine Aroma
Author(s) -
Hu Kai,
Qin Yi,
Tao YongSheng,
Zhu XiaoLin,
Peng ChuanTao,
Ullah Niamat
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13253
Subject(s) - aroma , winemaking , wine , glycoside hydrolase , aroma of wine , food science , biology , strain (injury) , terpene , pichia , chemistry , biochemistry , pichia pastoris , enzyme , recombinant dna , gene , anatomy
The aim of this work was to rapidly screen indigenous yeasts with high levels of β‐glucosidase activity and assess the potential of glycosidase extracts for aroma enhancement in winemaking. A semiquantitative colorimetric assay was applied using 96‐well plates to screen yeasts from 3 different regions of China. Isolates with high β‐glucosidase activity were confirmed by the commonly used pNP assay. Among 493 non‐ Saccharomyces isolates belonging to 8 generas, 3 isolates were selected for their high levels of β‐glucosidase activity and were identified as Hanseniaspora uvarum , Pichia membranifaciens , and Rhodotorula mucilaginosa by sequence analysis of the 26S rDNA D1/D2 domain. β‐Glucosidase in the glycosidase extract from H. uvarum strain showed the highest activity in winemaking conditions among the selected isolates. For aroma enhancement in winemaking, the glycosidase extract from H. uvarum strain exhibited catalytic specificity for aromatic glycosides of C 13 ‐norisoprenoids and some terpenes, enhancing fresh floral, sweet, berry, and nutty aroma characteristics in wine.