title: Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus.
abstract: The possible biotechnological application of a recombinant endopolygalacturonase of Kluyveromyces marxianus (KMPG) for the aroma enhancement of Albariño wine was studied. The addition of this enzyme to the must gives rise to a significant increase of the total compounds responsible for the aroma as opposed to the effect when using a commercial pectic enzyme. This increase also results in a significant rise of the odoriferous aglycones which are direct determinants of the aroma. Wines made by using the KMPG enzyme are characterised by a greater richness and diversity with regard to the number of aromatic compounds present, clearly differing from those obtained with a commercial pectic preparation. Based on compounds with odour activity values (OAV)>1, the wines obtained with the enzyme KMPG are richer in citric, balsamic, spicy and above all floral (violet and rose) aromas than untreated wines or wines supplemented with a commercial enzyme.
authors.affiliation: Department of Functional Biology and Health Sciences, Microbiology Area, Faculty of Biology, University of Vigo, Lagoas - Marcosende, 36310 Vigo, Spain. Electronic address: mcsieiro@uvigo.es.
authors.forename: Carmen
authors.initials: C
authors.lastname: Sieiro
authors.forename: Tomás G
authors.initials: TG
authors.lastname: Villa
authors.forename: Abigaíl F
authors.initials: AF
authors.lastname: da Silva
authors.forename: Belén
authors.initials: B
authors.lastname: García-Fraga
authors.forename: Mar
authors.initials: M
authors.lastname: Vilanova
mesh_terms: D007716:Kluyveromyces / Q000201:enzymology*; D009812:Odorants / Q000032:analysis; D011096:Polygalacturonase / Q000494:pharmacology*; D011994:Recombinant Proteins / Q000494:pharmacology; D014920:Wine / Q000032:analysis
chemical_list: D011994:Recombinant Proteins; D011096:Polygalacturonase
keywords: Albariño; Aroma; Kluyveromyces marxianus; Polygalacturonase; Wine