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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).  


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.

DOI: 10.5344/ajev.2019.18063

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