Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine

β-glucosidase, α-arabinosidase and α-rhamnosidase activities of three enological yeast strains ( Saccharomyces cerevisiae ) were monitored during fermentation of a Muscat of Frontignan grape juice. The enzyme activities, measured in the juice and the yeast biomass, reached their maximum during exponential growth of the yeast population, then dropped quickly. Changes in glycosidase activities were similar in all three yeast strains. β-glucosidase was the most abundant glycosidase and showed a poor stability at wine pH. The wines obtained from the different yeast strains contained similar levels of terpenols, and no significant differences were found in sensory analysis.

• Publication year

  1994

• Venue

  American Journal of Enology and Viticulture

• Publication date

  Unknown publication date

• Fields of study

  Biology, Chemistry

• Identifiers
  DOI 10.5344/ajev.1994.45.3.291
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• No references are available for this paper.

• IMPACT OF COLORED PLASTIC MULCH ON GRAPE QUALITY OF VITIS VINIFERA L. c.v. MUSCAT GROWN IN LA MANCHA REGION

  2025cites this paper
• Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System

  2023cites this paper
• Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics

  2022cites this paper
• Aging and flavor deterioration in wine

  2022cites this paper
• Yeast selection for wine flavor modulation

  2022cites this paper
• Effects of Frozen Materials Other Than Grapes on Red Wine Volatiles. Mitigation of Floral Taints by Yeast Strains

  2022influential citation
• Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation.

  2022cites this paper
• The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

  2021cites this paper
• Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review.

  2021cites this paper
• Glycosidically bound aroma precursors in fruits: A comprehensive review

  2020cites this paper
• A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

  2020cites this paper
• Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes.

  2020cites this paper
• Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate.

  2019cites this paper
• Wine Fermentation

  2019cites this paper
• Yeasts and Their Metabolic Impact on Wine Flavour

  2019cites this paper
• Yeast Biotechnology for Red Winemaking

  2019cites this paper
• Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization

  2019cites this paper
• Changes in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout Winemaking

  2019cites this paper
• Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited

  2019cites this paper
• Enzymes for Wine Fermentation: Current and Perspective Applications

  2018cites this paper
• Provisional chapter Grape and ine etabolites : Biotechnological Approaches to Improve Wine Quality

  2018cites this paper
• Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines

  2018cites this paper
• Development and application of assay for determining β-glucosidase activity in human saliva

  2017cites this paper
• Yeast Diversity and Flavor Compounds

  2017cites this paper
• Microbial Enzymes: Relevance for Winemaking

  2017cites this paper
• Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

  2017cites this paper
• Effect of Natural β‐Glucosidase Inhibitors in Reducing Toxicity of Amygdalin in Persicae Semen

  2017cites this paper
• Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

  2017cites this paper
• Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strains

  2016cites this paper
• Screening and characterization of β-glucosidase production by Saccharomyces cerevisiae.

  2016cites this paper
• Immobilisierung von Glycosidasen an magnetische Partikel mit dem Ziel einer Weinaromaverbesserung

  2016cites this paper
• Diversity among the yeasts isolated from naturally fermented cashew apple juice

  2016cites this paper
• Microbial Glycosidases for Wine Production

  2016cites this paper
• Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

  2016cites this paper
• Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

  2016cites this paper
• 23.1. Glycosidic Precursors to Wine Odorants

  2016cites this paper
• Impact of Alternative Skin Contact Procedures on the Aroma Composition of White Wine

  2016cites this paper
• Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes.

  2016cites this paper
• Application of Non-Saccharomyces Yeasts to Wine-Making Process

  2016cites this paper
• Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

  2016cites this paper
• Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomycescerevisiae and S.kudriavzevii in winemaking conditions

  2015cites this paper
• Enzyme Contribution of Non-Saccharomyces Yeasts to Wine Production

  2015cites this paper
• Effect of yeast strain on aroma compounds in Cabernet franc icewines

  2015cites this paper
• Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must

  2015cites this paper
• The impacts of ion exchange on the volatile composition of wine and the characterization of Missouri wine aromas

  2015cites this paper
• Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal.

  2014cites this paper
• Wine, Beer and Cider: Unravelling the Aroma Profile

  2014cites this paper
• Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

  2014influential citation
• Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking Conditions

  2014cites this paper
• Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiae

  2014cites this paper
• Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds.

  2014cites this paper
• Preparation and evaluation of tea cider

  2014cites this paper
• Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

  2013cites this paper
• Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions

  2013cites this paper
• Expression and characterization of GH3 β-Glucosidase from Aspergillus niger NL-1 with high specific activity, glucose inhibition and solvent tolerance

  2013cites this paper
• Improved Screening Method for the Selection of Wine Yeasts Based on Their Pigment Adsorption Activity

  2013cites this paper
• Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology

  2013cites this paper
• Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes

  2012cites this paper
• Genes and mechanisms responsible for β-glucoside metabolism in the oenologically important lactic acid bacterium Oenococcus oeni.

  2012cites this paper
• Thermoanaerobacterium thermosaccharolyticum β-glucosidase: a glucose-tolerant enzyme with high specific activity for cellobiose

  2012cites this paper
• Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation.

  2012cites this paper
• SCREENING OF ENZYMATIC ACTIVITIES IN NON-SACCHAROMYCES CIDER YEASTS

  2012cites this paper
• Aroma and Aroma Precursors in Grape Berry

  2012cites this paper
• Contribution à la caractérisation des précurseurs d’arôme glycosylés du bois de chêne

  2012cites this paper
• IV. Objectives and Experiments Conducted to Meet Stated Objectives: Objective 1. Isolate non-Saccharomyces yeast species that have high glycosidase activities including α-L- rhamnopyranosidase, α-L-arabinopyranosidase and α-L-arabinofuranosidase and β-D-

  2012cites this paper
• A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium

  2011cites this paper
• Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids.

  2011cites this paper
• Coexpression of α-l-arabinofuranosidase and β-glucosidase in Saccharomyces cerevisiae.

  2011cites this paper
• Estudio de la actividad glucosidásica en levaduras vínicas y su aplicación en enología

  2011cites this paper
• EFFECT OF MACERATION ENZYMES ADDITION ON THE AROMATIC WHITE WINEMAKING

  2011cites this paper
• Chapter 4 – Non-Saccharomyces Yeasts in the Winemaking Process

  2011cites this paper
• A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine

  2011cites this paper
• Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

  2011cites this paper
• Characterization of β-glucosidases from Hanseniaspora sp. and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine

  2011cites this paper
• PROGRAMA DE PÓS-GRADUAÇÃO EM ALIMENTOS E NUTRIÇÃO (ÁREA DE CONCENTRAÇÃO: CIÊNCIA DE ALIMENTOS) APLICAÇÃO DE β-GLICOSIDASES PRODUZIDAS PELOS MICRORGANISMOS Aureobasidium pullulans E Thermoascus aurantiacus AO PROCESSO FERMENTATIVO DA AGUARDENTE DE CANA COM FOCO NA PRODUÇÃO DE TERPENOS.

  2011cites this paper
• Ageing and flavour deterioration in wine

  2010cites this paper
• Yeast selection for wine flavour modulation

  2010cites this paper
• Effects of off‐vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine

  2010cites this paper
• Chemistry of Wine

  2010cites this paper
• Sugar levels in Charmat sparkling wines can affect the quality and resveratrol levels

  2010cites this paper
• Enzymes and wine quality

  2010cites this paper
• Exoenzymes of Wine Microorganisms

  2009cites this paper
• Co-expression of aroma liberating enzymes in a wine yeast strain

  2009cites this paper
• El ADN mitocondrial y las relaciones filogenéticas de los últimos estadíos del género Homo

  2009cites this paper
• A GUIDE TO THE FINING OF WINE

  2009cites this paper
• Discriminating the Effects of Vineyard Management Practices on Grape and Wine Volatiles from Cabernet Franc and Merlot Grape Varieties Using Electronic Nose Systems

  2009cites this paper
• Influence of basal leaf removal on the chemical composition of Sauvignon Blanc and Riesling wines

  2008cites this paper
• The development of varietal aroma from non-floral grapes by yeasts of different genera

  2008cites this paper
• Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process

  2008cites this paper
• Evolution during wine aging of colour and tannin differences induced by wine starters

  2007cites this paper
• β-Glucosidase in cellular and acellular form for winemaking application

  2007cites this paper
• Further insights into the floral character of Touriga Nacional wines.

  2007cites this paper
• Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review

  2007cites this paper
• Magnitude of Viticultural and Enological Effects. II. Relative Impacts of Cluster Thinning and Yeast Strain on Composition and Sensory Attributes of Chardonnay Musqué

  2007cites this paper
• Magnitude and Interaction of Viticultural and Enological Effects. I. Impact of Canopy Management and Yeast Strain on Sensory and Chemical Composition of Chardonnay Musqué

  2007cites this paper
• Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains

  2007cites this paper
• Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts

  2007cites this paper
• Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria

  2007cites this paper
• New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity.

  2007cites this paper
• Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

  2006cites this paper