Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines.

Stefani de Ovalle, Beatriz Brena, Paula González-Pombo

Food chemistry 2021 Jun 01

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It is now well established that β-glucosidases (BGLs) from non-Saccharomyces yeasts are key enzymes that hydrolyze grape-derived aroma precursors enhancing the flavour of wines. This work reports on the specificity for wine glycosides and the impact on wine aroma, of three native yeast β-glucosidases. Volatile compounds were analyzed by gas-chromatography and mass spectroscopy (GC-MS) and wine aroma was studied by sensory analysis. Issatchenkia terricola β-glucosidase stood out from the other β-glucosidases studied. The I. terricola BGL showed remarkable specificity for norisoprenoid aglycones such as: 3-oxo-7, 8-dihydro-alpha-ionol, 3-oxo-α-ionol, vomifoliol. This different specificity was perceived in the sensory tests. The judges described pleasant fruity, sweet, honey and raisin notes in both Tannat and Muscat wines treated with I. terricola BGL. These results are particularly remarkable for Tannat wines, since there are few reports concerning the application of β-glucosidases to enhance its aroma of Tannat, and none with BGLs from native yeasts. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Stefani de Ovalle, Beatriz Brena, Paula González-Pombo. Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines. Food chemistry. 2021 Jun 01;346:128899