The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides

Autores
Cid, Alicia Graciela; Goldner, Maria Cristina; Daz, Mirta Elizabeth; Von Ellenrieder, Guillermo Rodolfo
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Commercial preparations with glycosidase activities are used to enhance wine aroma, but they are not extensively characterized. The aim of this work was to study the effect of three enzymes on aroma improvement in Tannat red wine. After the selection of the most appropriate enzyme for further testing, its effectiveness on the hydrolysis of the total glycosides present in Tannat wine was measured. The three preparations showed high -glucosidase and a-arabinosidase activities (in the range of 10 to 174 U/mL or U/g), but very low levels of a-rhamnosidase (less than 1 U/mL). The -glucosidases studied remained active in the presence of Tannat wine. The selected enzyme, Endozym a-split, supplemented with a-rhamnosidase, resulted in almost 30% hydrolysis of the glycosides in Tannat wine, when added at a concentration higher than that recommended by the manufacturers. A sensory evaluation showed that the enzyme-treated wines were significantly different from the controls, suggesting that at least a part of the hydrolyzed glycosides in the Tannat wine were aroma precursors. However, it cannot be assumed that all commercial enzymes would be effective in hydrolyzing aroma precursors just because they show glycosidase activities. Higher concentrations of Endozym a-split than that recommended by the manufacturer are necessary to reach an appreciable level of glycoside hydrolysis. Supplementation of Endozym a-split with a-rhamnosidase is recommended in this enzyme - wine system for the greater release of the aroma from the glycosidicallybound precursors.
Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Von Ellenrieder, Guillermo Rodolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Materia
GLYCOSIDASES
INHIBITION
GLYCOSIDES HYDROLYSIS
TANNAT WINE
AROMA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/95962
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosidesCid, Alicia GracielaGoldner, Maria CristinaDaz, Mirta ElizabethVon Ellenrieder, Guillermo RodolfoGLYCOSIDASESINHIBITIONGLYCOSIDES HYDROLYSISTANNAT WINEAROMAhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Commercial preparations with glycosidase activities are used to enhance wine aroma, but they are not extensively characterized. The aim of this work was to study the effect of three enzymes on aroma improvement in Tannat red wine. After the selection of the most appropriate enzyme for further testing, its effectiveness on the hydrolysis of the total glycosides present in Tannat wine was measured. The three preparations showed high -glucosidase and a-arabinosidase activities (in the range of 10 to 174 U/mL or U/g), but very low levels of a-rhamnosidase (less than 1 U/mL). The -glucosidases studied remained active in the presence of Tannat wine. The selected enzyme, Endozym a-split, supplemented with a-rhamnosidase, resulted in almost 30% hydrolysis of the glycosides in Tannat wine, when added at a concentration higher than that recommended by the manufacturers. A sensory evaluation showed that the enzyme-treated wines were significantly different from the controls, suggesting that at least a part of the hydrolyzed glycosides in the Tannat wine were aroma precursors. However, it cannot be assumed that all commercial enzymes would be effective in hydrolyzing aroma precursors just because they show glycosidase activities. Higher concentrations of Endozym a-split than that recommended by the manufacturer are necessary to reach an appreciable level of glycoside hydrolysis. Supplementation of Endozym a-split with a-rhamnosidase is recommended in this enzyme - wine system for the greater release of the aroma from the glycosidicallybound precursors.Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Von Ellenrieder, Guillermo Rodolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaSouth African Soc Enology & Viticulture-sasev2012-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/95962Cid, Alicia Graciela; Goldner, Maria Cristina; Daz, Mirta Elizabeth; Von Ellenrieder, Guillermo Rodolfo; The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides; South African Soc Enology & Viticulture-sasev; South African Journal Of Enology And Viticulture; 33; 1; 6-2012; 51-570253-939XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sasev.org/journal-entry/the-effect-of-endozym-n-split-a-commercial-enzyme-preparation-used-for-aroma-release-on-tannat-wine-glycosides/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:22Zoai:ri.conicet.gov.ar:11336/95962instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:02:22.997CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides
title The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides
spellingShingle The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides
Cid, Alicia Graciela
GLYCOSIDASES
INHIBITION
GLYCOSIDES HYDROLYSIS
TANNAT WINE
AROMA
title_short The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides
title_full The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides
title_fullStr The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides
title_full_unstemmed The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides
title_sort The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides
dc.creator.none.fl_str_mv Cid, Alicia Graciela
Goldner, Maria Cristina
Daz, Mirta Elizabeth
Von Ellenrieder, Guillermo Rodolfo
author Cid, Alicia Graciela
author_facet Cid, Alicia Graciela
Goldner, Maria Cristina
Daz, Mirta Elizabeth
Von Ellenrieder, Guillermo Rodolfo
author_role author
author2 Goldner, Maria Cristina
Daz, Mirta Elizabeth
Von Ellenrieder, Guillermo Rodolfo
author2_role author
author
author
dc.subject.none.fl_str_mv GLYCOSIDASES
INHIBITION
GLYCOSIDES HYDROLYSIS
TANNAT WINE
AROMA
topic GLYCOSIDASES
INHIBITION
GLYCOSIDES HYDROLYSIS
TANNAT WINE
AROMA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Commercial preparations with glycosidase activities are used to enhance wine aroma, but they are not extensively characterized. The aim of this work was to study the effect of three enzymes on aroma improvement in Tannat red wine. After the selection of the most appropriate enzyme for further testing, its effectiveness on the hydrolysis of the total glycosides present in Tannat wine was measured. The three preparations showed high -glucosidase and a-arabinosidase activities (in the range of 10 to 174 U/mL or U/g), but very low levels of a-rhamnosidase (less than 1 U/mL). The -glucosidases studied remained active in the presence of Tannat wine. The selected enzyme, Endozym a-split, supplemented with a-rhamnosidase, resulted in almost 30% hydrolysis of the glycosides in Tannat wine, when added at a concentration higher than that recommended by the manufacturers. A sensory evaluation showed that the enzyme-treated wines were significantly different from the controls, suggesting that at least a part of the hydrolyzed glycosides in the Tannat wine were aroma precursors. However, it cannot be assumed that all commercial enzymes would be effective in hydrolyzing aroma precursors just because they show glycosidase activities. Higher concentrations of Endozym a-split than that recommended by the manufacturer are necessary to reach an appreciable level of glycoside hydrolysis. Supplementation of Endozym a-split with a-rhamnosidase is recommended in this enzyme - wine system for the greater release of the aroma from the glycosidicallybound precursors.
Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Von Ellenrieder, Guillermo Rodolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description Commercial preparations with glycosidase activities are used to enhance wine aroma, but they are not extensively characterized. The aim of this work was to study the effect of three enzymes on aroma improvement in Tannat red wine. After the selection of the most appropriate enzyme for further testing, its effectiveness on the hydrolysis of the total glycosides present in Tannat wine was measured. The three preparations showed high -glucosidase and a-arabinosidase activities (in the range of 10 to 174 U/mL or U/g), but very low levels of a-rhamnosidase (less than 1 U/mL). The -glucosidases studied remained active in the presence of Tannat wine. The selected enzyme, Endozym a-split, supplemented with a-rhamnosidase, resulted in almost 30% hydrolysis of the glycosides in Tannat wine, when added at a concentration higher than that recommended by the manufacturers. A sensory evaluation showed that the enzyme-treated wines were significantly different from the controls, suggesting that at least a part of the hydrolyzed glycosides in the Tannat wine were aroma precursors. However, it cannot be assumed that all commercial enzymes would be effective in hydrolyzing aroma precursors just because they show glycosidase activities. Higher concentrations of Endozym a-split than that recommended by the manufacturer are necessary to reach an appreciable level of glycoside hydrolysis. Supplementation of Endozym a-split with a-rhamnosidase is recommended in this enzyme - wine system for the greater release of the aroma from the glycosidicallybound precursors.
publishDate 2012
dc.date.none.fl_str_mv 2012-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/95962
Cid, Alicia Graciela; Goldner, Maria Cristina; Daz, Mirta Elizabeth; Von Ellenrieder, Guillermo Rodolfo; The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides; South African Soc Enology & Viticulture-sasev; South African Journal Of Enology And Viticulture; 33; 1; 6-2012; 51-57
0253-939X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/95962
identifier_str_mv Cid, Alicia Graciela; Goldner, Maria Cristina; Daz, Mirta Elizabeth; Von Ellenrieder, Guillermo Rodolfo; The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides; South African Soc Enology & Viticulture-sasev; South African Journal Of Enology And Viticulture; 33; 1; 6-2012; 51-57
0253-939X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sasev.org/journal-entry/the-effect-of-endozym-n-split-a-commercial-enzyme-preparation-used-for-aroma-release-on-tannat-wine-glycosides/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv South African Soc Enology & Viticulture-sasev
publisher.none.fl_str_mv South African Soc Enology & Viticulture-sasev
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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