Glycosidase activities in sound and rotten grapes in relation to hydrolysis of grape monoterpenyl glycosides

Authors

  • Y. Z. Günata
  • C. Biron
  • J. C. Sapis
  • C. Bayonove

DOI:

https://doi.org/10.5073/vitis.1989.28.191-197

Keywords:

berry, variety of vine, maturation, Botrytis, flavour, carbohydrate, monoterpenyl glycoside, enzyme, glycosidase, inhibition

Abstract

β-D-glucopyranosidase, α-L-arabinofuranosidase and α-L-rhamnopyranosidase activities were studied in grapes, both during maturation and in sound and rotten mature fruits. Enzymic activities increased during maturation. At maturity, in sound grapes, β-D-glucopyranosidase and α-L-arabinofuranosidase activities were the highest ones. Berry infection by fungi results in a decrease in β-glucosidase activity, while the others increase. The effect of an enzymic extract from a culture of Botrytis cinerea towards synthetic terpenyl glycosides showed that hydrolysis was strong for β-terpenyl rutinosides and weak for β-terpenyl 6-0-α-L-arabinofuranosyl-β-D-glucopyranosides.

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Published

2015-12-15

Issue

Vol. 28 No. 4 (1989): VITIS

Section

Article

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