Journal of Food, Agriculture and Environment

Synergy between selected yeast and β-glucosidase activity of enzymatic preparations used to obtain Chardonnay wines

Author(s):

Cristian Cordeşi ¹, Petru Alexe ², Gabriela Râpeanu ²*

Recieved Date: 2012-01-20, Accepted Date: 2012-04-24

Abstract:

β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. The aim of this work was to study the synergism between yeasts β−glucosidase activity and fungal β−glucosidase activity. An increase in concentrations of volatile terpenes and norisoprenoids was observed when the selected yeasts were associated with enzymes preparation with β−glucosidase activity. 

Keywords:

Enzymes, wine flavor, terpenes, norisoprenoids, selected yeasts

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Food and Health
Pages: 94-98

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