INVESTIGADORES
LOPES christian ariel
artículos
Título:
Las levaduras y el aroma de los vinos. Monitoreo, tipificación y selección de levaduras indígenas de la Patagonia de origen enológico portadoras de actividades glicosidasas
Autor/es:
RODRÍGUEZ M. E.; LOPES C. A.; SANGORRÍN M.; GIRAUDO M. R.; CABALLERO A. C.
Revista:
El vino & su industria
Editorial:
RC
Referencias:
Lugar: Mendoza; Año: 2005 vol. 4 p. 6 - 30
Resumen:
b-glycosidase activities of indigenous Patagonian wine yeast were characterized in order to use yeasts themselves to increase the varietal character of wine. Four indigenous yeast strains, previously identified by us as belonging to Candida guilliermondii, Candida pulcherrima and Kloeckera apiculata species, were used as b-glucosidase (bGL) and b-xylosidase (bXL) sources. Cells were grown in liquid YNB containing 0,5% cellobiose and the effect of the enological parameters on glycosidase activities was evaluated. Two strains, C. guilliermondii V2 and C. pulcherrima V6, were selected, and the enzyme biosynthesis, cellular localization as well as enzymatic activities characterization assayed. The yeast strains showed constitutive bGL and bXL. The b-glycosidases cellular location were found to be intracellular (C pulcherrima) and cell associated (C. guilliermondii) and they were active at pH and ethanol and SO2 concentrations usually found in wine and they released monoterpenols and other alcohols from grape juice glycoside extracts. Zymogram of C. pulcherrima and C. guilliermondii revealed the occurrence of one and two bands exhibiting bGL activity respectively, and only one band showing bXL activity. The results evidence the potential of these yeast glycosidases for enhancing flavors in wine.