Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

World Journal of Microbiology and Biotechnology

Volumn 27, Issue 6, 2011, Pages 1423-1433

  Vernocchi, Pamela ^a   Ndagijimana, Maurice ^b   Serrazanetti, Diana I ^a   López, Clemencia Chaves ^c   Fabiani, Alessandra ^a   Gardini, Fausto ^a   Guerzoni, M Elisabetta ^a   Lanciotti, Rosalba ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF ALBERTA   (Canada)

^c UNIVERSITY OF TERAMO   (Italy)

Author keywords

glucosidase activity; Anthocyanins; Saccharomyces cerevisiae; Terpenes; Wine

Indexed keywords

ACID CONCENTRATIONS; ANTHOCYANIDINS; CITRONELLOL; DETRIMENTAL EFFECTS; FERMENTATION KINETICS; FERMENTATION RATE; GLUCOSIDASE ACTIVITY; IN-VITRO; NEROLIDOL; RESIDUAL SUGARS; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE STRAINS; SPONTANEOUS FERMENTATION; TERPENES; VOLATILE ACIDITY; VOLATILE MOLECULES; WINE AROMAS;

ANTHOCYANINS; FERMENTATION; OLEFINS; PARAFFIN OILS; PARAFFIN WAXES; PARAFFINS; RATING; SUGARS; YEAST;

WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 79955832849     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0594-1     Document Type: Article

References (32)

1. Blom H (1983) Partial characterization of a thermostable anthocyanin-β-glycosidase from Aspergillus niger. Food Chem 12: 197-204.
2. Caridi A (2007) New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity. Int J Food Microbiol 120: 167-172.
3. Castellari M, Arfelli G, Riponi C, Amati A (1998) Evolution of phenolic compounds in red winemaking as affected by must oxygenation. Am J Enol Vitic 49(1): 91-94.
4. Castellari M, Versari A, Spinabelli U, Galassi S, Amati A (2000) An improved HPLC method for the analysis of organic acids, carbohydrates and alcohols in grape musts and wines. J Liquid Chromat Rel Technol 23: 2047-2056.
5. Ciani M, Beco L, Comitini F (2006) Fermentation behaviour and metabolic interactions of multi-starter wine yeast fermentations. Int J Food Microbiol 108: 239-245.
6. EC (2000) Community reference methods for the analysis of spirits drinks. Official Journal of the European Community (Reg EC No 2870/00. 19 Dec, Brussels).
7. Egli CM, Ediger WD, Mitrakul CM, Henick-Kling T (1998) Dynamics of indigenous and inoculated yeast populations and their effects on the sensory character of Riesling and Chardonnay wines. J Ind Microbiol Biotechnol 85: 779-789.
8. Fia G, Giovani G, Rosi I (2005) Study of β-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity. J Appl Microbiol 99: 509-517.
9. Fleet GH (1997) Food microbiology, fundamentals and frontiers. In: Doyle MP, Beuchat LR, Montville TJ (eds) Wine. American Society for Microbiology, Washington DC, pp 671-694.
10. Glories Y (1984) La coleur des vins rouges: 11 partie. Les equilibres des anthocyanes et des tanins. Connaiss Vigne Vin 18: 195-217.
11. Glories Y (1999) Metodi di analisi del colore e di alcuni indici sui composti fenolici. Vignevini 3: 51-54.
12. Günata Z, Dugelay L, Sapis JC, Baumes R, Bayonove C (1990) Action des glycosidases exogenes au cours de la vinification: Liberation de l'arôme à partir de précurseurs glycosidiques. J Intl Sci Vigne Vins 24: 133-144.
13. Henschke PA (1997) Yeast sugar metabolism: biochemistry, genetics, biotechnology and applications. In: Zimmermann FK, Entian KD (eds) Wine yeast. Technomic, Lancaster, pp 527-560.
14. Hernàndez LF, Espinosa JC, Fernàndez-Gonzàlez M, Briones A (2003) ß-Glucosidase activity in a Saccharomyces cerevisiae wine strain. Int J Food Microbiol 80: 171-176.
15. Holm Hansen E, Nissen P, Sommer P, Nielsen JC, Arneborg N (2001) The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae. J Appl Microbiol 91: 541-547.
16. Li H, Tao YS, Wang H, Li Z (2008) Impact odorants of Chardonnay dry white wine from Changli County (China). Europ Food Res Technol 227: 287-292.
17. Manzanares P, Orejas M, Ibáñez E, Vallés S, Ramón D (2000) Purification and characterization of an L-rhamnosidase from Aspergillusnidulans. Lett Appl Microbiol 31: 198-202.
18. Manzanares P, van den Broeck HC, de Graaff LH, Visser J (2001) Purification and characterization of two different L-rhamnosidases, RhaA and RhaB, from Aspergillus aculeatus. Appl Environ Microbiol 67: 2230-2234.
19. Panon G (1997) Influence of oxygen on fermentation pattern in model media containing mixed or sequential cultures of three ciderproducing yeasts: Saccharomyces cerevisiae, Hanseniaspora valbyensis and Metschnikowia pulcherrima. Sci Alim 17: 193-217.
20. Patel S, Shibamoto T (2002) Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine. J Agric Food Chem 50: 5649-5653.
21. Perez G, Farina L, Barquet M, Boido E, Gaggero C, Dellacassa E, Carrau F (2010) A quick screening method to identify b-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium. World J Microbiol Biotechnol doi: 10. 1007/s11274-010-0425-4 (In press).
22. Ramon-Portugal F, Seiller I, Taillandier P, Favarel JL, Nepveu F, Strehaiano P (1999) Kinetics of production and consumption of organic acids during alcoholic fermentation by Saccharomyces cerevisiae. Food Technol Biotechnol 37: 235-240.
23. Rodríguez ME, Lóopes CA, van Broock M, Vallées S, Ramón D, Caballero AC (2004) Screening and typing of patagonian wine yeasts for glycosidase activities. J Appl Microbiol 96: 89-95.
24. Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeasts species and strains in wine flavour. Food Microbiol 86: 169-180.
25. Sánchez-Torres P, González-Candelas L, Ramón D (1998) Heterologous expression of a Candida molischiana anthocyanin-β-glucosidase in a wine yeast strain. J Agric Food Chem 46: 354-360.
26. Todaro A, Palmeri R, Barbagallo RN, Pifferi PG, Spagna G (2008) Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources. Food Chem 107: 1570-1575.
27. Tosi E, Azzolini M, Guzzo F, Zapparoli G (2009) Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. J Appl Microbiol 107: 210-219.
28. Ubeda Iranzo JF, Briones Pérez AI, Izquierdo Cañas PM (1998) Study of the oenological characteristics and enzymatic activities of wine yeasts. Food Microbiol 15: 399-406.
29. Valero E, Moyano L, Millan MC, Medina M, Ortega JM (2002) Higher alcohols, and esters production by Saccharomycescerevisiae. Influence of the initial oxygenation of the grape must. Food Chem 78: 57-61.
30. Vernocchi P, Valmorri S, Dalai I, Torriani S, Gianotti A, Suzzi G, Guerzoni ME, Mastrocola D, Gardini F (2004) Characterization of the yeast population involved in the production of a typical Italian bread. J Food Sci 69(7): 182-186.
31. Visser W, Scheffers WA, Batenburg-van Der Vegte WH, van Dijken JP (1990) Oxygen requirements of yeasts. Appl Environ Microbiol 56: 3785-3792.
32. Winterhalter P, Skouroumounis GK (1997) Biotechnology of aroma compounds, advances in biochemical engineering biotechnology. In: Scheper T (ed) Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation, vol 55. Springer, Berlin, pp 73-105.