Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using differen...
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| Format: | Artículo |
| Language: | Inglés |
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2017
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| Online Access: | http://hdl.handle.net/20.500.12123/1630 https://link.springer.com/article/10.1007%2Fs10482-015-0578-0 https://doi.org/10.1007/s10482-015-0578-0 |
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| author | Maturano, Yolanda Paola Assof, Mariela Vanesa Fabani, Maria Paula Nally, María Cristina Jofre, Viviana Patricia Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Vazquez, Fabio Castellanos de Figueroa, Lucía Inés |
| author_browse | Assof, Mariela Vanesa Castellanos de Figueroa, Lucía Inés Fabani, Maria Paula Jofre, Viviana Patricia Maturano, Yolanda Paola Nally, María Cristina Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Vazquez, Fabio |
| author_facet | Maturano, Yolanda Paola Assof, Mariela Vanesa Fabani, Maria Paula Nally, María Cristina Jofre, Viviana Patricia Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Vazquez, Fabio Castellanos de Figueroa, Lucía Inés |
| author_sort | Maturano, Yolanda Paola |
| collection | INTA Digital |
| description | During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different
co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. b-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during
fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4–5 of the fermentation process, and highest populations were observed in MSD2 (10 % S. cerevisiae/90 % D. vanrijiae) and MSC1 (1 % S. cerevisiae/99 % C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of b-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation. |
| format | Artículo |
| id | INTA1630 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA16302019-03-21T18:23:17Z Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition Maturano, Yolanda Paola Assof, Mariela Vanesa Fabani, Maria Paula Nally, María Cristina Jofre, Viviana Patricia Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Vazquez, Fabio Castellanos de Figueroa, Lucía Inés Saccharomyces Actividad Enzimática Compuesto Volátil Levadura Enzyme Activity Volatile Compounds Yeasts During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. b-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4–5 of the fermentation process, and highest populations were observed in MSD2 (10 % S. cerevisiae/90 % D. vanrijiae) and MSC1 (1 % S. cerevisiae/99 % C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of b-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation. EEA Mendoza Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Rodriguez Assaf, Leticia Anahi. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina 2017-10-31T13:04:38Z 2017-10-31T13:04:38Z 2015-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/1630 https://link.springer.com/article/10.1007%2Fs10482-015-0578-0 0003-6072 (Print) 1572-9699 (Online) https://doi.org/10.1007/s10482-015-0578-0 eng info:eu-repo/semantics/restrictedAccess application/pdf Antonie van leeuwenhoek 108 (5) : 1239–1256. (November 2015) |
| spellingShingle | Saccharomyces Actividad Enzimática Compuesto Volátil Levadura Enzyme Activity Volatile Compounds Yeasts Maturano, Yolanda Paola Assof, Mariela Vanesa Fabani, Maria Paula Nally, María Cristina Jofre, Viviana Patricia Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Vazquez, Fabio Castellanos de Figueroa, Lucía Inés Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
| title | Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
| title_full | Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
| title_fullStr | Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
| title_full_unstemmed | Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
| title_short | Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
| title_sort | enzymatic activities produced by mixed saccharomyces and non saccharomyces cultures relationship with wine volatile composition |
| topic | Saccharomyces Actividad Enzimática Compuesto Volátil Levadura Enzyme Activity Volatile Compounds Yeasts |
| url | http://hdl.handle.net/20.500.12123/1630 https://link.springer.com/article/10.1007%2Fs10482-015-0578-0 https://doi.org/10.1007/s10482-015-0578-0 |
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