30 research outputs found
Hydrolysis of grape monoterpenyl B-D-glucosides by various B-glucosidases
No full textInternational audienc
Candida molischiana β-Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking
No full textCharacterization of a β-glucosidase isolated from an alpeorujo strain of Candida adriatica
No full textOptimization of a rapid method for studying the cellular location of beta-glucosidase activity in wine yeasts
No full textPurification and Characterization of an α-L-Rhamnosidase from Aspergillus terreus of Interest in Winemaking
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Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity
No full textCharacterization of the beta-glucosidase activity produced by enological strains of non-saccharomyces yeasts
No full textThe beta-glucosidase activities of 20 wine-related non-Saccharomyces yeasts were quantified, characterized,and assessed for their efficiency in releasing aroma-enhancing compounds during the winemaking process. Of these enzymatic activities, the beta-glucosidase activity of Debaryomyces pseudopolymorphus revealed the most suitable combination of properties in terms of functionality at wine pH, resistance to wine-associated inhibitory compounds (glucose, ethanol, and sulfur dioxide), high substrate affinity, and large aglycone-substrate recognition. Its potential as a wine aroma–enhancing enzyme was confirmed by the significantly increasing concentrations of free volatiles (citronellol, nerol, and geraniol) during the fermentation of Chardonnay juice inoculated with both D. pseudopolymorphus and a widely used commercial starter culture strain of Saccharomyces cerevisiae, VIN13.R.R. Cordero Otero, J.F. Ubeda Iranzo, A.I. Briones-Perez, N. Potgieter, M.A. Villena, I.S. Pretorius, and P. van Rensbur
Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
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