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Release the Aroma Compounds

José Juan Mateo Tolosa, "Influence of Nitrogen Content on Grape Non-Saccharomyces Glycosidic Activities," AJEV 70:3, p.318-322
by Curtis Phillips
July 15, 2019

Anyone looking to use non-Saccharomyces yeast in order to increase the liberation of varietal aroma compounds should probably look at this brief paper. This is the first paper specifically to discuss non-Saccharomyces yeast nutrient status and its impact on the β-glucosidase and β-xylosidase activity that I know of. β-Glucosidases are hydrolases that can break the links of β-Glucosidases are hydrolases capable of breaking down the links of aryl-β-glucosides (β-glucosides bound to an aromatic ring). This is desirable because this can release varietally significant aroma compounds into solution.

The non-Saccharomyces strains studied in this research were Pichia membranifaciens (Pm7), Hanseniaspora vineae (Hv3), Hanseniaspora uvarum (Hu8), and Wickerhamomyces anomalus (Wa1) (formerly Pichia anomala).  


 

Abstract:
This study investigated the influence of nitrogen content on both β-glucosidase and β-xylosidase activities from non-Saccharomyces yeasts. Enzymatic activities were induced by the presence of xylan polysaccharides in the medium. Results show that optimizing β-glucosidase and β-xylosidase enzymatic activities can be determined not only by sugar or ethanol content or pH, but also by the concentration of N in the medium. This is the first work studying the influence of N content on glycolytic enzymes produced by non-Saccharomyces yeasts.

Link: https://www.ajevonline.org/content/70/3/318
DOI: 10.5344/ajev.2019.18063
 


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