The Effect of Endozym β-split, a Commercial Enzyme Preparation Used for Aroma Release, on Tannat Wine Glycosides

CID, A.G.; GOLDNER, M. C.; ELLENRIEDER, G.

SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE

SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV

Año: 2012 vol. 33 p. 51 - 57

0253-939X

BACKGROUND: Commercial preparations showing glycosidases activities are promoted to enhance wine aroma, but they are not extensively characterized. The aim of this work was to study the glycosidases activities and their inhibition in presence of Tannat red wine in three enzymes sold for aroma improvement. After the selection of the most appropriate, its effectiveness on the hydrolysis of glycosides in Tannat wine was tested. RESULTS: The three preparations showed high β-glucosidase and α-arabinosidase activities, but very low levels of α-rhamnosidase. The β-glucosidases studied kept an important activity in presence of Tannat wine. The selected enzyme Endozym β-split, supplemented with α-rhamnosidase, produced an appreciable hydrolysis of the glycosides in Tannat wine when added in a dose higher than that recommended by the manufacturers. A sensorial test showed that the enzyme-treated wines were significantly different from the controls, meaning that at least a part of the hydrolyzed glycosides were aroma precursors. CONCLUSION: It is not correct to assume that commercial enzymes would be effective hydrolyzing aroma precursors just because they show glycosidases activities. Higher doses than the recommended by the dealer are necessary to reach an appreciable hydrolysis. The supplementation with α-rhamnosidase is recommended in this enzyme ? wine system for the complete release of the aroma from the glycosidic precursors.