Delgado Lidia, Parker Mango, Fisk Ian, Paradisi Francesca
University of Nottingham, School of Chemistry, Department of Chemical Biology, University Park, Nottingham NG7 2RD, United Kingdom; The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide), PO Box 197, Glen Osmond, SA 5064, Australia; University of Nottingham, School of Biosciences, Division of Food Sciences, Sutton Bonington Campus, Sutton Bonington, Leicestershire LE12 5RD, United Kingdom.
The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide), PO Box 197, Glen Osmond, SA 5064, Australia.
Food Chem. 2020 Sep 1;323:126825. doi: 10.1016/j.foodchem.2020.126825. Epub 2020 Apr 15.
β-Glycosidases enhance wine aroma by releasing volatile aglycones from non-volatile glycosides. Commercial preparations contain primarily pectinases, with β-glycosidase as a secondary activity, which limits their potential. Here, the extremophilic β-glucosidase A from Halothermothix orenii, (BglA) has been compared with Rapidase® for the production of aromatic wines and in the remediation of smoke-tainted wines. Model systems, real juices and wines have been enriched with geranyl glucoside, typical of white varieties, and guaiacyl glucoside, commonly found in red wines exposed to oak and wines made from grapes exposed to smoke. The hydrolytic capacity of BglA was evaluated by measuring the released volatiles in the gas phase with solid-phase microextraction and GC-MS. BglA, despite an apparent instability at low pH, is twice as effective in releasing volatiles in sweeter wines and in grape juices, offering an excellent alternative for the early stages of the winemaking process and in the juice industry.
β-糖苷酶通过从非挥发性糖苷中释放挥发性苷元来增强葡萄酒香气。商业制剂主要含有果胶酶，β-糖苷酶作为次要活性成分，这限制了它们的潜力。在此，将嗜热栖热放线菌（Halothermothix orenii）的嗜热β-葡萄糖苷酶A（BglA）与Rapidase®进行比较，用于生产芳香型葡萄酒以及修复受烟熏污染的葡萄酒。模型系统、真实果汁和葡萄酒中添加了白葡萄品种典型的香叶基葡萄糖苷以及常见于接触橡木的红葡萄酒和受烟熏葡萄酿造的葡萄酒中的愈创木基葡萄糖苷。通过固相微萃取和气相色谱-质谱联用仪测量气相中释放的挥发性物质来评估BglA的水解能力。尽管BglA在低pH下明显不稳定，但在较甜的葡萄酒和葡萄汁中释放挥发性物质的效率是其两倍，为酿酒过程的早期阶段和果汁行业提供了极佳的选择。
