| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 INRA, Institut des Produits de la Vigne, Laboratoire des Arômes et Substances Naturelles,
2 place Viala 34060 Montpellier Cedex 01, France.
2 INRA, Institut des Produits de la Vigne,
Laboratoire de Microbiologie et Technologie des Fermentations 2, place Viala 34060 Montpellier
Cedex 01, France.
-glucosidase, 
-arabinosidase and -rhamnosidase activities of three enological yeast strains (Saccharomyces cerevisiae) were monitored during fermentation of a Muscat of Frontignan grape juice. The enzyme
activities, measured in the juice and the yeast biomass, reached their maximum during exponential growth of
the yeast population, then dropped quickly. Changes in glycosidase activities were similar in all three yeast
strains. -glucosidase was the most abundant glycosidase and showed a poor stability at wine pH. The wines
obtained from the different yeast strains contained similar levels of terpenols, and no significant differences
were found in sensory analysis.
Key words: glycosidases, yeast strains, juice fermentation, monoterpenes, volatile phenols, wine
Submitted on May 11, 1993
This article has been cited by other articles:
|
|
 |
|
  A. G. Reynolds, J. Schlosser, R. Power, R. Roberts, J. Willwerth, and C. de Savigny Magnitude and Interaction of Viticultural and Enological Effects. I. Impact of Canopy Management and Yeast Strain on Sensory and Chemical Composition of Chardonnay Musque Am. J. Enol. Vitic., March 1, 2007; 58(1): 12 - 24. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. G. Reynolds, J. Schlosser, D. Sorokowsky, R. Roberts, J. Willwerth, and C. de Savigny Magnitude of Viticultural and Enological Effects. II. Relative Impacts of Cluster Thinning and Yeast Strain on Composition and Sensory Attributes of Chardonnay Musque Am. J. Enol. Vitic., March 1, 2007; 58(1): 25 - 41. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
D. Tate and A. G. Reynolds Validation of a Rapid Method for Measuring {beta}-Glucosidase Activity in Fermenting Muscat Grape Musts Am. J. Enol. Vitic., March 1, 2006; 57(1): 60 - 68. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 A. Matthews, A. Grimaldi, M. Walker, E. Bartowsky, P. Grbin, and V. Jiranek Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification Appl. Envir. Microbiol., October 1, 2004; 70(10): 5715 - 5731. [Full Text] [PDF]
|
|
|
|
|
|
C. Riou, J.-M. Salmon, M.-J. Vallier, Z. Günata, and P. Barre Purification, Characterization, and Substrate Specificity of a Novel Highly Glucose-Tolerant beta -Glucosidase from Aspergillus oryzae Appl. Envir. Microbiol., October 1, 1998; 64(10): 3607 - 3614. [Abstract] [Full Text]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
