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Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans

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Abstract

Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans strain (Ap-β-gl) isolated from grape ecosystems was evaluated. The maximum enzymatic synthesis using submerged fermentation was after 96 h of growth in complex media containing 20 g/L of cellobiose as the sole carbon source. The crude enzyme (Ap-β-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 °C). It showed a wide range of pH stability, stability at low temperatures, and tolerance to ethanol, showing suitable characteristics for winemaking conditions. The hydrolysis of glycosidic terpenes by Ap-β-gl was studied, and its ability to efficiently release free terpenols was demonstrated by gas chromatography/mass spectrometry. The enzymatic treatment notably increased the amount of monoterpenes, showing good prospects for its potential application for the development of aroma in wines.

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Acknowledgments

Financial support for carrying out this study provided by FAPESP and CNPq (Brazil) is properly acknowledged. MA Baffi thanks FAPESP for post-doctoral fellowship.

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Authors and Affiliations

  1. Agricultural Sciences Institute (ICIAG), Uberlândia Federal University (UFU), 38405-303, Uberlândia, MG, Brazil

    Milla A. Baffi

  2. Laboratory of Biochemistry and Applied Microbiology, São Paulo State University (UNESP), 15054-000, São José do Rio Preto, SP, Brazil

    Milla A. Baffi, Thaise Tobal, Maurício Boscolo, Eleni Gomes & Roberto Da-Silva

  3. São Paulo Federal University (UNIFESP), 09972-270, Diadema, SP, Brazil

    João Henrique Ghilardi Lago

Authors
  1. Milla A. Baffi
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  2. Thaise Tobal
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  3. João Henrique Ghilardi Lago
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  4. Maurício Boscolo
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  5. Eleni Gomes
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  6. Roberto Da-Silva
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Correspondence to Milla A. Baffi.

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Baffi, M.A., Tobal, T., Lago, J.H.G. et al. Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans . Appl Biochem Biotechnol 169, 493–501 (2013). https://doi.org/10.1007/s12010-012-9991-2

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  • DOI: https://doi.org/10.1007/s12010-012-9991-2

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