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Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases

¹ Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; ² Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.

^* Corresponding author [Email: pmanz{at}iata.csic.es; tel: 34-96-3900022; fax: 34-96-3636301]

Several purified glycosidases such as -L-arabinofuranosidase (ABFB), ß-D-glucosidase (BGLN), and -L-rhamnosidase (RHAA) have been used to study the aromatic potential of Palomino fino grape must. The composition of free and bound aromas in Palomino fino must indicated a nonfloral aroma profile, benzyl alcohol being the main compound present in the bound fraction. While the combination BGLN + ABFB + RHAA was able to increase the concentrations of seven terpenyl compounds in wine, the concentrations of the individual compounds remained below their olfactory detection thresholds.

Key words: aroma, Palomino fino, wine, glycosidases