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Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

AuthorsSieiro, Carmen; Villa, Tomás G.; Silva, Abigaíl F. da; García Fraga, B.; Vilanova de la Torre, María del Mar
Kluyveromyces marxianus
Issue Date2014
CitationFood Chemistry 145 : 179- 185 (2014)
AbstractThe possible biotechnological application of a recombinant endopolygalacturonase of Kluyveromyces marxianus (KMPG) for the aroma enhancement of Albariño wine was studied. The addition of this enzyme to the must gives rise to a significant increase of the total compounds responsible for the aroma as opposed to the effect when using a commercial pectic enzyme. This increase also results in a significant rise of the odoriferous aglycones which are direct determinants of the aroma. Wines made by using the KMPG enzyme are characterised by a greater richness and diversity with regard to the number of aromatic compounds present, clearly differing from those obtained with a commercial pectic preparation. Based on compounds with odour activity values (OAV) > 1, the wines obtained with the enzyme KMPG are richer in citric, balsamic, spicy and above all floral (violet and rose) aromas than untreated wines or wines supplemented with a commercial enzyme. © 2013 Elsevier Ltd. All rights reserved.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2013.08.050
Identifiersdoi: 10.1016/j.foodchem.2013.08.050
issn: 0308-8146
Appears in Collections:(MBG) Artículos
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