The effect of Endozym beta-split, a commercial enzyme preparation used for aroma release, on Tannat wine glycosides

ALICIA GRACIELA CID; MARÍA CRISTINA GOLDNER; MIRTA DAZ; GUILLERMO VON ELLENRIEDER

SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE

SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV

Año: 2012 vol. 33 p. 51 - 57

0253-939X

Commercial preparations with glycosidase activities are used to enhance wine aroma, but they arenot extensively characterized. The aim of this work was to study the effect of three enzymes on aromaimprovement in Tannat red wine. After the selection of the most appropriate enzyme for further testing,its effectiveness on the hydrolysis of the total glycosides present in Tannat wine was measured. The threepreparations showed high -glucosidase and a-arabinosidase activities (in the range of 10 to 174 U/mL orU/g), but very low levels of a-rhamnosidase (less than 1 U/mL). The -glucosidases studied remained activein the presence of Tannat wine. The selected enzyme, Endozym a-split, supplemented with a-rhamnosidase,resulted in almost 30% hydrolysis of the glycosides in Tannat wine, when added at a concentration higherthan that recommended by the manufacturers. A sensory evaluation showed that the enzyme-treated wineswere significantly different from the controls, suggesting that at least a part of the hydrolyzed glycosidesin the Tannat wine were aroma precursors. However, it cannot be assumed that all commercial enzymeswould be effective in hydrolyzing aroma precursors just because they show glycosidase activities. Higherconcentrations of Endozym a-split than that recommended by the manufacturer are necessary to reachan appreciable level of glycoside hydrolysis. Supplementation of Endozym a-split with a-rhamnosidase isrecommended in this enzyme - wine system for the greater release of the aroma from the glycosidically-bound precursors.