Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties

Abstract

Knowledge of the aroma precursors in enology has been fundamental in studying the aromatic potential of grape varieties. These precursors, represented fundamentally by the glycosidically-bound aroma compounds, are present in the grape at higher concentrations than the free or volatile forms. Acid hydrolysis of these precursors is not a viable way to produce significant chemical modifications in terpenes, but enzymatic hydrolysis is the best technique to increase the concentration of the free aroma fraction in wines. As a result, current studies are focused on the use of β-glycosidase enzymes to hydrolyze and release these aroma precursors as a way to improve the characteristics and sensory quality of wines. This work describes the influence that the application of `Novarom G' β-glycosidase enzyme has on the aromatic composition of monovarietal wines from four white varieties: Palomino fino, Sauvignon blanc, Traminer, and Viura. The grapes were cultivated in an experimental vineyard at the IFAPA Centro `Rancho de la Merced' (Jerez de la Frontera). Enzyme-treated wines showed significant differences in comparison to the controls in terms of analytical data: the terpenes and 2-phenylethanol concentrations increased in all varieties. The resulting wines had a more floral and fruity aroma and an improved sensory quality.

Keywords

wine aroma β-glycosidase enzyme free compounds glycosidically-bound compounds

Get full access to this article

View all access options for this article.

References

Abbott N.

Bartra E.

and

Mínguez S.

(1995). The effect of glycosidase enzymes on the aroma profile of Macabeu, Xarello and Parellada. In: Proceedings Oenologie 95 Sympossium Internationa, pp. 557-560.

Aldave L.

(1999). El aroma varietal y glicosilado de los mostos y de los vinos de las variedades españolas Moscatel de Alejandría, Albarino y Verdejo. Estudio de distintas aplicaciones tecnológicas para obtener vinos más aromáticos. Tesis doctoral, Facultad de Ciencias, Universidad Autonoma de Madrid.

Cabaroglu T.

Selli S.

Canbas A.

Lepoutre J.P.

and

Günata Z.

(2003). Wine flavor enhancement through the use of exogenous fungal glycosidases. Enzyme and Microbial Technology33: 581-587.

Castro Vázquez L.

, Pérez-

Coello M.S.

and

Cabezudo M.D.

(2002). Effects of enzyme treatment and skin extraction on varietal volatiles in Spanish wines made from Chardonnay, Muscat, Airen and Macabeo grapes. Analytica Chimica Acta458: 39-44.

Cordonnier R.

and

Bayonove C.

(1974). Mise en évidence dans la baie de raisin varieté muscat d'Alexandrie de monoterpènes liés révélables par une ou plusieurs enzyme du fruit. Comptes Rendus de l'Académie des Sciences (Paris) Serie D 178: 3387-3390.

Croteau R.

(1984). Biosynthesis and catabolism of monoterpenos. In:

Nes W.D.

Fuller G.

and

Tsai L.

(eds), Isopentenoids in Plants. New York: Marcel Dekker Inc., pp. 31-80.

Di Stefano R.

(1982). Presenza di precursori del linalolo nel Moscato bianco del Piemonte. Vignevini9: 45-47.

Di Stefano R.

(1991). Proposition d'une méthode de préparation de l'échantillon pour la détermination des terpènes libres et glycosides des raisins et des vins. Bulletin de l' Office de la Vigne et de Vin64: 721-725.

Di Stefano R.

Maggiorotto G.

and

Borsa D.

(1992). II Moscato D'Asti ricerca e prospettive. Mosto concentrato rettificato da Moscato bianco. Annali dell'Istituto Sperimentale per L'Enologia di AstiXXIII: 1-35.

10.

Fernández-González M.

and

Di Stefano R.

(2004). Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae. Lebensmittel-Wissenschaft und -Technologie37: 467-473.

11.

Günata Y.Z.

Bayonove C.

Baumes R.

and

Cordonnier R.

(1985). The aroma of grapes: I. Extraction and determination of free and glycosidically bound fraction of some grape aroma components. Journal of Chromatography A331: 83-90.

12.

Günata Y.Z.

Bitteur S.

Brillouet J.M.

Bayonove C.

and

Cordonnier R.

(1988). Sequential enzymatic hydrolysis of potentially aromatic glysosides from grape. Carbohydrate Researh184: 139-149.

13.

Hidalgo J.

(2003). Tratado de Enología. Vol. I, Madrid: Ed.

Mundi-Prensa

, pp. 410-411.

14.

Mateo J.J.

and

Jimenez M.

(2000). Monoterpenes in grape juice and wines. Review . Journal of Chromatography A881: 557-567.

15.

Salinas M.R.

(2003). Factores que influyen en la calidad aromatica de los vinos. Enólogos25(septiembre-octubre): 32-40.

16.

Sanchez Palomo E.

Díaz-Maroto M.C.

Gonzalez Viñas M.A.

and

Perez-Coello M.S.

(2005). Aroma enhancement in wines from different grape varieties using exogenous glycosidases. Food Chemistry92: 627-635.

17.

Selli S.

Canbas A.

Cabaroglu T.

Erten H.

Lepoutre J.P.

and

Günata Z.

(2006). Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince. Food Control17: 75-82.

18.

Tamborra P.

Martino N.

and

Esti M.

(2004). Laboratory tests on glycosidase preparations in wine. Analytica Chimica Acta513: 299-303.

19.

Williams P.I.

(1993). Hydrolytic flavor release in fruit and wines through hydrolysis of nonvolatile precursors. In:

Acree T.E.

and

Teranishi R.

(eds), Flavor Science, Sensible Principles and Techniques. Washington : American Chemical Society Publications, pp. 287-308.

20.

Williams P.I.

Strauss C.R.

and

Wilson B.

(1981). Classification of the monoterpenoid composition of Muscat grapes. American Journal of Enology and Viticulture32: 230-235.

21.

Williams P.I.

Strauss C.R.

Wilson B.

and

Massywestropp R.A.

(1982). Studies on the hydrolysis of Vitis vinifera monoterpene precursor compounds and model β-D-glucosides rationalizing the monoterpene composition of grapes. Journal of Agricultural and Food Chemistry30: 1219-1223.

22.

Zea L.

Moreno J.

Ortega J.M.

and

Medina M.

(1995). Content of free terpenic compounds in cells and musts during vinification with three Saccharomyces cerevisiae races. Journal of Agricultural and Food Chemistry43: 1110-1114.