Incidence d'une activité glucanasique exogène sur le devenir des macromolécules levuriennes du vin

Authors

  • M. Guilloux-Benatier
  • B. Puech
  • M. Feuillat

DOI:

https://doi.org/10.5073/vitis.1999.38.133-137

Keywords:

beta-(1 -> 3)-glucanase, glucans, mannoproteins, yeast lees

Abstract

L'addition d'une preparation enzymatique contenant des activités pectinasiques et β (1→ + 3) glucanasiques sur les lies levuriennes est testée en rnilieu vin et en milieu synthétique. Son intérêt est double: hydrolysedes macromolécules présentes initialement dans le milieu et accéleration de la désorganisation du réseau glucanes de la paroi levurienne. Ceci se traduit par une augmentation de la libération de mannoprotéines d'environ 50 kDa.

Influence of exogenous glucanase activity on the yeast macromolecules in wine

The addition of an enzymatic preparation containing pectinase and beta (1 --> 3) glucanase activities on yeast lees was tested in wine and a synthetic medium. We observed the hydrolysis of the macromolecules which were present initially in the medium and an acceleration of hydrolysis of cell wall glucans. The liberation of mannoproteins about 50 kDa was increased.

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Published

2015-07-30

Issue

Vol. 38 No. 3 (1999): Vitis

Section

Article

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