Effect of Macerating Enzymes on Red Wine Aroma at Laboratory Scale: Exogenous Addition or Expression by Transgenic Wine Yeasts
The effects of a Trichoderma longibrachiatum endoglucanase and an Aspergillus nidulans endoxylanase on the concentration of free and bound volatiles, color, and phenolics during maceration in red wine vinification has been studied. Two different approaches have been considered for the utilization of...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2001-11, Vol.49 (11), p.5515-5523 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Gil, José V Vallés, Salvador |
| description | The effects of a Trichoderma longibrachiatum endoglucanase and an Aspergillus nidulans endoxylanase on the concentration of free and bound volatiles, color, and phenolics during maceration in red wine vinification has been studied. Two different approaches have been considered for the utilization of these enzymes: (i) direct addition of the enzymes to must and (ii) inoculation of must with recombinant wine yeasts overexpressing these activities. An experimental design based on a Taguchi orthogonal array was carried out in order to evaluate the effects of the enzymatic treatments. The data show that these fungal activities are able to increase the concentrations of free and glycosidically bound flavor compounds, color, and phenolics to similar or greater extents as compared to a commercial pectolytic enzyme preparation. The effects of the two different ways of addition of the enzymes were not always equivalent. These enzymes could be considered to be of potential application in the red wine maceration process. Keywords: Endoglucanase; endoxylanase; maceration; transgenic yeast; aroma precursors; wine |
| doi_str_mv | 10.1021/jf0013104 |
| format | Article |
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Two different approaches have been considered for the utilization of these enzymes: (i) direct addition of the enzymes to must and (ii) inoculation of must with recombinant wine yeasts overexpressing these activities. An experimental design based on a Taguchi orthogonal array was carried out in order to evaluate the effects of the enzymatic treatments. The data show that these fungal activities are able to increase the concentrations of free and glycosidically bound flavor compounds, color, and phenolics to similar or greater extents as compared to a commercial pectolytic enzyme preparation. The effects of the two different ways of addition of the enzymes were not always equivalent. These enzymes could be considered to be of potential application in the red wine maceration process. Keywords: Endoglucanase; endoxylanase; maceration; transgenic yeast; aroma precursors; wine</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0013104</identifier><identifier>PMID: 11714353</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Aspergillus nidulans - genetics ; Aspergillus nidulans - metabolism ; Biological and medical sciences ; Cellulase - metabolism ; Chromatography, Gas ; Endo-1,4-beta Xylanases ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Odorants ; Spectrophotometry ; Trichoderma - genetics ; Trichoderma - metabolism ; Wine - analysis ; Wines and vinegars ; Xylosidases - metabolism</subject><ispartof>Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5515-5523</ispartof><rights>Copyright © 2001 American Chemical Society</rights><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a410t-2f0f212ca35929b2dfa41e73216fb766ef5c30062dbdaca4b8cff23391aac8e23</citedby><cites>FETCH-LOGICAL-a410t-2f0f212ca35929b2dfa41e73216fb766ef5c30062dbdaca4b8cff23391aac8e23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0013104$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0013104$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14106317$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11714353$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gil, José V</creatorcontrib><creatorcontrib>Vallés, Salvador</creatorcontrib><title>Effect of Macerating Enzymes on Red Wine Aroma at Laboratory Scale: Exogenous Addition or Expression by Transgenic Wine Yeasts</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The effects of a Trichoderma longibrachiatum endoglucanase and an Aspergillus nidulans endoxylanase on the concentration of free and bound volatiles, color, and phenolics during maceration in red wine vinification has been studied. Two different approaches have been considered for the utilization of these enzymes: (i) direct addition of the enzymes to must and (ii) inoculation of must with recombinant wine yeasts overexpressing these activities. An experimental design based on a Taguchi orthogonal array was carried out in order to evaluate the effects of the enzymatic treatments. The data show that these fungal activities are able to increase the concentrations of free and glycosidically bound flavor compounds, color, and phenolics to similar or greater extents as compared to a commercial pectolytic enzyme preparation. The effects of the two different ways of addition of the enzymes were not always equivalent. These enzymes could be considered to be of potential application in the red wine maceration process. Keywords: Endoglucanase; endoxylanase; maceration; transgenic yeast; aroma precursors; wine</description><subject>Aspergillus nidulans - genetics</subject><subject>Aspergillus nidulans - metabolism</subject><subject>Biological and medical sciences</subject><subject>Cellulase - metabolism</subject><subject>Chromatography, Gas</subject><subject>Endo-1,4-beta Xylanases</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Odorants</subject><subject>Spectrophotometry</subject><subject>Trichoderma - genetics</subject><subject>Trichoderma - metabolism</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><subject>Xylosidases - metabolism</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc9uEzEQxi0EoqFw4AWQL1TisOCx9y-3KAqhUgoVDSC4WLPecbUhuw72Rmo4tce-Zp8EV4maCxKn0cz85tPo-xh7CeItCAnvllYIUCDSR2wEmRRJBlA-ZiMRl0mZ5XDEnoWwFEKUWSGesiOAAlKVqRG7mVpLZuDO8jM05HFo-0s-7f9sOwrc9fwLNfx72xMfe9chx4HPsXaRc37LLwyu6P3d9S2fXrlL6t0m8HHTtEMbL52P07WnEO67essXHvsQqdbsFH8QhiE8Z08srgK92Ndj9vXDdDH5mMw_z04n43mCKYghkVZYCdKgyipZ1bKxcU6FkpDbushzsplRQuSyqRs0mNalsVYqVQGiKUmqY3ay011793tDYdBdGwytVthT_FsXUlZSVOV_QSjTVOS5iuCbHWi8C8GT1Wvfdui3GoS-D0Y_BBPZV3vRTd1RcyD3SUTg9R7AEF210SvThgMXTcgVFJFLdlwbBrp62KP_pfNCFZlenF_o80-T8ue3GejZQRdN0Eu38X00-R8P_gW3FrFF</recordid><startdate>20011101</startdate><enddate>20011101</enddate><creator>Gil, José V</creator><creator>Vallés, Salvador</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20011101</creationdate><title>Effect of Macerating Enzymes on Red Wine Aroma at Laboratory Scale: Exogenous Addition or Expression by Transgenic Wine Yeasts</title><author>Gil, José V ; Vallés, Salvador</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a410t-2f0f212ca35929b2dfa41e73216fb766ef5c30062dbdaca4b8cff23391aac8e23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Aspergillus nidulans - genetics</topic><topic>Aspergillus nidulans - metabolism</topic><topic>Biological and medical sciences</topic><topic>Cellulase - metabolism</topic><topic>Chromatography, Gas</topic><topic>Endo-1,4-beta Xylanases</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Odorants</topic><topic>Spectrophotometry</topic><topic>Trichoderma - genetics</topic><topic>Trichoderma - metabolism</topic><topic>Wine - analysis</topic><topic>Wines and vinegars</topic><topic>Xylosidases - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gil, José V</creatorcontrib><creatorcontrib>Vallés, Salvador</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gil, José V</au><au>Vallés, Salvador</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Macerating Enzymes on Red Wine Aroma at Laboratory Scale: Exogenous Addition or Expression by Transgenic Wine Yeasts</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2001-11-01</date><risdate>2001</risdate><volume>49</volume><issue>11</issue><spage>5515</spage><epage>5523</epage><pages>5515-5523</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The effects of a Trichoderma longibrachiatum endoglucanase and an Aspergillus nidulans endoxylanase on the concentration of free and bound volatiles, color, and phenolics during maceration in red wine vinification has been studied. Two different approaches have been considered for the utilization of these enzymes: (i) direct addition of the enzymes to must and (ii) inoculation of must with recombinant wine yeasts overexpressing these activities. An experimental design based on a Taguchi orthogonal array was carried out in order to evaluate the effects of the enzymatic treatments. The data show that these fungal activities are able to increase the concentrations of free and glycosidically bound flavor compounds, color, and phenolics to similar or greater extents as compared to a commercial pectolytic enzyme preparation. The effects of the two different ways of addition of the enzymes were not always equivalent. These enzymes could be considered to be of potential application in the red wine maceration process. Keywords: Endoglucanase; endoxylanase; maceration; transgenic yeast; aroma precursors; wine</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>11714353</pmid><doi>10.1021/jf0013104</doi><tpages>9</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5515-5523 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | MEDLINE; ACS Publications |
| subjects | Aspergillus nidulans - genetics Aspergillus nidulans - metabolism Biological and medical sciences Cellulase - metabolism Chromatography, Gas Endo-1,4-beta Xylanases Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Odorants Spectrophotometry Trichoderma - genetics Trichoderma - metabolism Wine - analysis Wines and vinegars Xylosidases - metabolism |
| title | Effect of Macerating Enzymes on Red Wine Aroma at Laboratory Scale: Exogenous Addition or Expression by Transgenic Wine Yeasts |
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