title: Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition.
abstract: During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as β-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. β-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4-5 of the fermentation process, and highest populations were observed in MSD2 (10% S. cerevisiae/90% D. vanrijiae) and MSC1 (1% S. cerevisiae/99% C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of β-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation.
authors.affiliation: Instituto de Biotecnología - U.N.S.J., Av. San Martín 1109 (O), San Juan, Argentina. paolamaturano@yahoo.com.ar.
authors.forename: Yolanda Paola
authors.initials: YP
authors.lastname: Maturano
authors.affiliation: Laboratorio de Aromas y Sustancias Naturales Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA-INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina.
authors.forename: Mariela
authors.initials: M
authors.lastname: Assof
authors.affiliation: Instituto de Biotecnología - U.N.S.J., Av. San Martín 1109 (O), San Juan, Argentina.
authors.forename: María Paula
authors.initials: MP
authors.lastname: Fabani
authors.affiliation: Instituto de Biotecnología - U.N.S.J., Av. San Martín 1109 (O), San Juan, Argentina.
authors.forename: María Cristina
authors.initials: MC
authors.lastname: Nally
authors.affiliation: Laboratorio de Aromas y Sustancias Naturales Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA-INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina.
authors.forename: Viviana
authors.initials: V
authors.lastname: Jofré
authors.affiliation: Instituto de Biotecnología - U.N.S.J., Av. San Martín 1109 (O), San Juan, Argentina.
authors.forename: Leticia Anahí
authors.initials: LA
authors.lastname: Rodríguez Assaf
authors.affiliation: Instituto de Biotecnología - U.N.S.J., Av. San Martín 1109 (O), San Juan, Argentina.
authors.forename: María Eugenia
authors.initials: ME
authors.lastname: Toro
authors.affiliation: PROIMI, Av. Belgrano y Pasaje Caseros, San Miguel de Tucumán, Tucumán, Argentina.|FBQyF-UNT, Ayacucho 455, Tucumán, Argentina.
authors.forename: Lucía Inés
authors.initials: LI
authors.lastname: Castellanos de Figueroa
authors.affiliation: Instituto de Biotecnología - U.N.S.J., Av. San Martín 1109 (O), San Juan, Argentina.
authors.forename: Fabio
authors.initials: F
authors.lastname: Vazquez
mesh_terms: D018533:Biomass; D050260:Carbohydrate Metabolism; D005285:Fermentation; D005658:Fungi / Q000201:enzymology*; D008401:Gas Chromatography-Mass Spectrometry; D006868:Hydrolysis; D012440:Saccharomyces / Q000201:enzymology*; D052617:Solid Phase Microextraction; D027843:Vitis; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds
keywords: Aromatic profile of wines; Enzymatic activities; Mixed cultures; Non-Saccharomyces yeasts