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Title

Enzymatic activities of wine lactic acid bacteria: production of volatile sulphur compounds and varietal aromas

AuthorsMartínez-Cuesta, M. Carmen ; García-Ruiz, Almudena ; Rodríguez-Bencomo, Juan José ; Muñoz-González, Carolina ; Pozo-Bayón, Mª Ángeles ; Requena, Teresa ; Bartolomé, Begoña ; Moreno-Arribas, M. Victoria
KeywordsLactic acid bacteria
Enzymatic activity
Issue Date2011
CitationXIII Weurman Flavour Research Symposium (2011)
AbstractLactic acid bacteria (LAB) are responsible for malolactic ferrnentation that is often encouraged, since it- improves wine stability and quality. Furthermore, LAB exhibit different enzymatic activities that could have an impact on the sensory quality of wine due to either the production of aroma compounds or the transformation of both grape- and yeast-derived volatile compounds and aroma precursors. The role of esterase and C- S lyase activities from LAB on cheese aroma development has been extensively reported. Nevertheless, information on these enzyme activities including their potential use in winemaking is limited. In wine, esterase activities could modify the profile of esters that are largely responsible for the fruity aroma of wine while C-S lyase activities could confer characteristic sulphur aromas and pleasant or unpleasant flavours. Moreover, recent studies have shown that glycosidase activities af LAB are involved in the release of grape derived aroma compounds from their gly-~osflatepdr ecursors. Here, cell-free extracts from selected LAB strains, mainly responsible for the wine malolactic ferrnentation, were screened for esterase, C-S lyase and glycosidase activities. The VSC-producing ability of these strains towards L-methionine was also characterized by measuring the formation of methanethiol (MTL), dimethyl disulphide (DMDS) and dimetyl trisulphide (DMTS) by solid phase microextraction coupled to gaschromatography- mass spectrometry (GC-MS). Moreover, the impact of these LAB strains on the release of volatiles from aroma precursors was evaluated using extracts from skin Verdejo grapes. Preliminary assays shows a large natural biodiversity in enzyme capabilities and high inter- and intra-species variability was found among the LAB strains investigated. From these data, knowledge of the enzymatic potential of wine-associated LAB will be of great importance for the selection of starter cultures with desired organoleptic characteristics, and therefore may provide an efficient approach to enhance wine aroma.
DescriptionResumen del póster presentado al XIII Weurman Flavour Research Symposium celebrado en Zaragoza (España) del 27 al 30 de septiembre de 2011.
URIhttp://hdl.handle.net/10261/63897
Appears in Collections:(CIAL) Comunicaciones congresos
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