RT info:eu-repo/semantics/article
T1 Selective wine aroma enhancement through enzyme hydrolysis of glycosidic precursors
A1 Rodríguez Nogales, José Manuel
A1 Fernández Fernández, Encarnación
A1 Ruipérez Prádanos, Violeta
A1 Vila Crespo, Josefina María
K1 Aroma
K1 Glycosidases
K1 White wine
K1 Vinos blancos
K1 Wine and wine making
K1 Vinos y vinificación - Análisis
K1 Verdejo (Vino)
K1 Terpenes
K1 Terpenos
K1 Food science
K1 3309.29 Vino
K1 3102 Ingeniería Agrícola
K1 3309 Tecnología de Los Alimentos
AB Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the control wine after 15 days of treatment. The enzyme preparations studied were robust under winemaking conditions (sulfur dioxide, reducing sugars, and alcohol content), and no inhibition of β-glucosidase activity was observed. Significant differences were detected in four individual terpenes (α-terpineol, terpinen-4-ol, α-pinene, and citronellal) and benzyl alcohol in all the treated wines compared to the control wine, contributing to the final wine to varying degrees. In addition, a significant increase in the other aromatic compounds was observed, which showed different patterns depending on the enzyme preparation that was tested. The principal component analysis of the data revealed the possibility of modulating the different aromatic profiles of the final wines depending on the enzyme preparation used. Taking these results into account, enhancement of the floral, balsamic, and/or fruity notes of wines is possible by using a suitable commercial enzyme preparation.
PB MDPI
SN 1420-3049
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/67185
UL https://uvadoc.uva.es/handle/10324/67185
LA eng
NO Molecules, 2024, Vol. 29, Nº. 1, 16
NO Producción Científica
DS UVaDOC
RD 17-may-2024