Enhancement of Aroma in White Wines Using a β-Glucosidase Preparation From Debaryomyces pseudopolymorphus (A-77)

Abstract

The liberation of aromas in young wines is presently one of the most interesting subjects in enology. The hydrolysis of the glycosidic compounds (aroma precursors) of grape varieties from Castilla-La Mancha (Spain) has been studied, using an enzymatic preparation from Debaryomyces pseudopolymorphus (A-77) with high β-glucosidase activity. This preparation was added to the wines and its effect was observed at 6 and 12 days of incubation. Enzymatic activity was studied quantifying both the precursors that were not hydrolysed and those that liberated volatile compounds by gas chromatography/mass spectrometry.

The results were compared with a control wine (without enzyme) and also with a wine treated with a commercial fungal enzyme preparation specifically recommended for the liberation of aromas in wines. It was observed that the enzymatic extracts from D. pseudopolymorphus were adequate and that they could compete with the commercial preparations since the volatiles liberated were more controlled and it took less time to get the same results. To complete the study, the results obtained in regards to the liberation of volatiles were corroborated by sensory analysis.

Key Words:

• terpenes
• aroma precursors
• β-glucosidase enzyme preparation
• wine yeasts

ACKNOWLEDGEMENTS

The authors are grateful to the Spanish Ministry of Education and Science for an FPU Grant to María Arévalo-Villena and for project funding (AGL 2004–05242-C03-01), to Professor Salinas and her research team for assistance in GC analysis, and to IVICAM for the sensory analysis.

Notes

AENOR [Asociación Española de Normalización] (1997). Análisis Sensorial, vol. 1, Recopilación de Normas UNE. Ed. AENOR.