7 research outputs found
Grape pomace fermentation and cell wall degradation by <i>Kluyveromyces marxianus</i> Y885
<i>Kluyveromyces marxianus</i> Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine
Since Saccharomyces cerevisiae strains display
no to weak pectinase activity, the utilization of external pectinase
is a common practice in winemaking to enhance the extraction of compounds
located in the grape berry skins during maceration. In this study,
the activity of the native endopolygalacturonase of a Kluyveromyces
marxianus strain, isolated from grape juice, was characterized
in Shiraz grape must during alcoholic fermentation with or without
prefermentative cold maceration. The wines made with K. marxianus had a higher methanol concentration, more free-run wine, an altered
volatile compound profile, and displayed pectinase activity in cell-free
wine samples. Moreover, the results strongly suggest that K. marxianus’ pectinase released polygalacturonic
acid soluble fragments, unlike fungal pectinases, which mostly release
monomers. Overall, this study shows that K. marxianus is an effective pectinase producer in wine with potential benefits
for wine properties