Effect of Macerating Enzymes on Red Wine Aroma at Laboratory Scale: Exogenous Addition or Expression by Transgenic Wine Yeasts

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• 作者：Jos&eacute ; V. Gil and Salvador Vall&eacute ; s
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：November 2001
• 年：2001
• 卷：49
• 期：11
• 页码：5515 - 5523
• 全文大小：116K
• 年卷期：v.49,no.11(November 2001)
• ISSN：1520-5118

文摘

The effects of a Trichoderma longibrachiatum endoglucanase and an Aspergillus nidulansendoxylanase on the concentration of free and bound volatiles, color, and phenolics during macerationin red wine vinification has been studied. Two different approaches have been considered for theutilization of these enzymes: (i) direct addition of the enzymes to must and (ii) inoculation of mustwith recombinant wine yeasts overexpressing these activities. An experimental design based on aTaguchi orthogonal array was carried out in order to evaluate the effects of the enzymatic treatments.The data show that these fungal activities are able to increase the concentrations of free andglycosidically bound flavor compounds, color, and phenolics to similar or greater extents as comparedto a commercial pectolytic enzyme preparation. The effects of the two different ways of addition ofthe enzymes were not always equivalent. These enzymes could be considered to be of potentialapplication in the red wine maceration process.Keywords: Endoglucanase; endoxylanase; maceration; transgenic yeast; aroma precursors; wine