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Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from M uscat grape must
Author(s) -
Bisotto A.,
Julien A.,
Rigou P.,
Schneider R.,
Salmon J.M.
Publication year - 2015
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12127
Subject(s) - aroma , glycosidic bond , yeast , chemistry , fermentation , saccharomyces cerevisiae , terpene , biochemistry , food science , enzyme
Background and Aims The aim of this work was to establish a general method for evaluating the intrinsic activity of yeasts towards the release of volatiles terpenes from glycosidic aroma precursors. Methods and Results The enzymatic capacity of yeast cells towards glycosidic aroma precursors was assessed on permeabilised yeast cells. In this way, the pores created into the cell membrane allowed the precursors to freely enter the cells. Conclusions The comparison between the release of terpenes from glycosidic aroma precursors by entire viable cells during fermentation and by permeabilised cells shows that the permeation of glycosidic aroma precursors through the yeast cell membrane is the main bottleneck for such release. Significance of the Study This work highlights the fact that S accharomyces species can exhibit β‐glycosidase activity as high as non‐ S accharomyces species. This important result points out future prospects for the improvement of S accharomyces species by classical genetics.