Wine aroma improvement using a β-glucosidase preparation from Aureobasidium pullulans.

Microbial β-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 β-glucosidase by an Aureobasidium pullulans strain (Ap-β-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-β-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 °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-β-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.

Citation

Milla A Baffi, Thaise Tobal, João Henrique Ghilardi Lago, Maurício Boscolo, Eleni Gomes, Roberto Da-Silva. Wine aroma improvement using a β-glucosidase preparation from Aureobasidium pullulans. Applied biochemistry and biotechnology. 2013 Jan;169(2):493-501

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PMID: 23233193

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