Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

New enzymes isolated from the biodiversity of native wine ecosystems could contribute to increase the varietal character of regional wines. This study reports on the production and characterization of Issatchenkia terricola, beta-glucosidase and its potential to release red-wine aromatic compounds....

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Autores principales:	de Ovalle, Stefani, Cavello, Ivana Alejandra, Brena, Beatriz M., Cavalitto, Sebastián Fernando, González Pombo, Paula
Formato:	Articulo Preprint
Lenguaje:	Inglés
Publicado:	2018
Materias:	Química non-Saccharomyces Enzyme production Bioreactor Sensorial analysis Aroma
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/97500 https://ri.conicet.gov.ar/11336/91824
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-97500
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Química non-Saccharomyces Enzyme production Bioreactor Sensorial analysis Aroma
spellingShingle	Química non-Saccharomyces Enzyme production Bioreactor Sensorial analysis Aroma de Ovalle, Stefani Cavello, Ivana Alejandra Brena, Beatriz M. Cavalitto, Sebastián Fernando González Pombo, Paula Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
topic_facet	Química non-Saccharomyces Enzyme production Bioreactor Sensorial analysis Aroma
description	New enzymes isolated from the biodiversity of native wine ecosystems could contribute to increase the varietal character of regional wines. This study reports on the production and characterization of Issatchenkia terricola, beta-glucosidase and its potential to release red-wine aromatic compounds. The enzyme, a monomer of 48 kDa with an isoelectric point of 3.5 is tolerant to glucose and ethanol, properties compatible with enological use. Although fed-batch is usually the most suitable system for enzyme production in submerged culture, in this case the yield was practically the same as in batch culture. Enzyme productivity was increased 2-fold in synthetic medium with glucose with respect to the YPG and 3 to 8-fold with respect to other media assayed. After enzymatic treatment, GC-MS analysis of the released aglycones demonstrated significant increases in the concentration of phenols (83%) and norisoprenoids (65%). According to the judges of the sensory panel, the treatment resulted in a wine with dried fruits and raisins notes, as compared to the control, which was found more sweet and fruity. This, together with the lack of activity on anthocyanin glycosides, highlights the potential of this enzyme in enology, since its high selectivity allowed the development of aroma without compromising wine color.
format	Articulo Preprint
author	de Ovalle, Stefani Cavello, Ivana Alejandra Brena, Beatriz M. Cavalitto, Sebastián Fernando González Pombo, Paula
author_facet	de Ovalle, Stefani Cavello, Ivana Alejandra Brena, Beatriz M. Cavalitto, Sebastián Fernando González Pombo, Paula
author_sort	de Ovalle, Stefani
title	Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
title_short	Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
title_full	Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
title_fullStr	Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
title_full_unstemmed	Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
title_sort	production and characterization of a β-glucosidase from issatchenkia terricola and its use for hydrolysis of aromatic precursors in cabernet sauvignon wine
publishDate	2018
url	http://sedici.unlp.edu.ar/handle/10915/97500 https://ri.conicet.gov.ar/11336/91824
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bdutipo_str	Repositorios
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Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

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