NDLI: Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma

Content Provider	Springer Nature Link
Author	Sabel, Andrea Martens, Stefan Petri, Anna König, Helmut Claus, Harald
Copyright Year	2013
Abstract	The monoterpenes are the most important contribution to the olfactory profile of wine due to their low odour threshold. These and other aroma-active substances do not generally exist in a free form but are conjugated to mono- or disaccharides, thereby forming water-soluble and odourless complexes. Enzymes that cleave the sugar moieties from the precursors can, therefore, have a major impact on the sensory profile of wine, as they release the volatile aroma compounds. For this reason, we searched for wine yeasts producing glycosidases which are active under oenological conditions. A collection of 100 wine yeasts were screened for glycosidase activities in whole cells and in culture supernatants. Kinetic parameters were determined spectrophotometrically with synthetic model substrates, and hydrolysis of natural glycosides was detected by thin-layer chromatography. A yeast isolate, AS1, was identified as a new Wickerhamomyces anomalus strain which hydrolysed a number of synthetic and natural glycosides under oenological conditions. Citronellol- and nerol-glucosides, among the most frequently occurring aroma precursors in wine, were also cleaved. In contrast to a commercial β-glucosidase, whole cells of W. anomalus AS1 catalysed deglycosylation of arbutin and salicin directly in a white and a red wine. Besides the formation of intra- and extracellular glucoside hydrolases, strain AS1 exhibited arabinosidase and xylosidase activities which are also essential for the release of flavour compounds. Even with limited functionality at oenological conditions, the glycoside hydrolase activities of W. anomalus AS1 may improve aroma development, provided that the reaction occurs over a longer period, as it is the case during wine-making.
Starting Page	483
Ending Page	491
Page Count	9
File Format	PDF
ISSN	15904261
Journal	Annals of Microbiology
Volume Number	64
Issue Number	2
e-ISSN	18692044
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2013-06-22
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Monoterpenes Glycoside hydrolases Simultaneous fermentations Aroma Wine yeast Microbiology Microbial Genetics and Genomics Microbial Ecology Fungus Genetics Medical Microbiology Applied Microbiology
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology

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