title: Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
abstract: The aim of this work was to rapidly screen indigenous yeasts with high levels of β-glucosidase activity and assess the potential of glycosidase extracts for aroma enhancement in winemaking. A semiquantitative colorimetric assay was applied using 96-well plates to screen yeasts from 3 different regions of China. Isolates with high β-glucosidase activity were confirmed by the commonly used pNP assay. Among 493 non-Saccharomyces isolates belonging to 8 generas, 3 isolates were selected for their high levels of β-glucosidase activity and were identified as Hanseniaspora uvarum, Pichia membranifaciens, and Rhodotorula mucilaginosa by sequence analysis of the 26S rDNA D1/D2 domain. β-Glucosidase in the glycosidase extract from H. uvarum strain showed the highest activity in winemaking conditions among the selected isolates. For aroma enhancement in winemaking, the glycosidase extract from H. uvarum strain exhibited catalytic specificity for aromatic glycosides of C13 -norisoprenoids and some terpenes, enhancing fresh floral, sweet, berry, and nutty aroma characteristics in wine.
authors.affiliation: College of Enology, Northwest A&F Univ, Yangling, Shaanxi, 712100, China.
authors.forename: Kai
authors.initials: K
authors.lastname: Hu
authors.affiliation: College of Enology, Northwest A&F Univ, Yangling, Shaanxi, 712100, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Qin
authors.affiliation: College of Enology, Northwest A&F Univ, Yangling, Shaanxi, 712100, China.|Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, 712100, China.
authors.forename: Yong-Sheng
authors.initials: YS
authors.lastname: Tao
authors.affiliation: College of Enology, Northwest A&F Univ, Yangling, Shaanxi, 712100, China.
authors.forename: Xiao-Lin
authors.initials: XL
authors.lastname: Zhu
authors.affiliation: College of Enology, Northwest A&F Univ, Yangling, Shaanxi, 712100, China.
authors.forename: Chuan-Tao
authors.initials: CT
authors.lastname: Peng
authors.affiliation: College of Enology, Northwest A&F Univ, Yangling, Shaanxi, 712100, China.|Dept. of Human Nutrition, The Univ. of Agriculture Peshawar, 25000, Pakistan.
authors.forename: Niamat
authors.initials: N
authors.lastname: Ullah
mesh_terms: D002681:China; D005285:Fermentation; D006026:Glycoside Hydrolases / Q000378:metabolism; D006027:Glycosides / Q000032:analysis; D055321:Hanseniaspora / Q000201:enzymology*; D006801:Humans; D045792:Norisoprenoids / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D010843:Pichia / Q000201:enzymology*; D012248:Rhodotorula / Q000201:enzymology*; D012440:Saccharomyces / Q000378:metabolism; D013729:Terpenes / Q000032:analysis; D014920:Wine / Q000032:analysis*; D015003:Yeasts / Q000145:classification / Q000201:enzymology; D001617:beta-Glucosidase / Q000378:metabolism*
chemical_list: D006027:Glycosides; D045792:Norisoprenoids; D013729:Terpenes; D006026:Glycoside Hydrolases; D001617:beta-Glucosidase
keywords: enological ecosystem; glycosidase; non-Saccharomyces; wine aroma