Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine

Abstract

β-glucosidase, α-arabinosidase and α-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. β-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.