Immobilisation of glycosidases from commercial preparation on magnetic beads

Part 2: Aroma enhancement in wine using immobilised glycosidases

Authors

  • M. J. Ferner Department of Food Technology, Trier University of Applied Sciences, Trier, Germany
  • G. Müller Institute for Biotechnical Process Design, Environmental Campus Birkenfeld, Trier University of Applied Sciences, Hoppstädten-Weiersbach, Germany
  • C. Schumann Institute for Biotechnical Process Design, Environmental Campus Birkenfeld, Trier University of Applied Sciences, Hoppstädten-Weiersbach, Germany
  • Y. Shaikh Institute for Biotechnical Process Design, Environmental Campus Birkenfeld, Trier University of Applied Sciences, Hoppstädten-Weiersbach, Germany
  • P. Kampeis Institute for Biotechnical Process Design, Environmental Campus Birkenfeld, Trier University of Applied Sciences, Hoppstädten-Weiersbach, Germany
  • R. Ulber Institute of Bioprocess Engineering, University of Kaiserslautern, Kaiserslautern, Germany
  • H. Raddatz Department of Food Technology, Trier University of Applied Sciences, Trier, Germany

DOI:

https://doi.org/10.5073/vitis.2018.57.129-136

Keywords:

immobilisation; magnetic beads; glycosidases; magnetic separation; wine; aroma enhancement; enzyme assay; enzyme stability; sensory analysis.

Abstract

Most of the terpenes in wines are conjugated to various sugars, representing a significant reservoir of aromatic precursors. To promote the release of these terpenes, certain enzymes, such as β-glucosidase, α-arabinosidase and α-rhamnosidase, are necessary. A simple and cost-effective procedure for the immobilisation of multiple glycosidase activities (β-D-glucopyranosidase, α-L-arabinofuranosidase, α-L-rhamnopyranosidase and β-D-xylopyranosidase) from commercial Aspergillus niger preparation onto magnetic beads as carriers was developed as reported in Part 1 (Ferner et al. 2016).
The aim of this work was to analyse a possible application of this immobilised biocatalyst due to its well-known advantages over soluble enzyme preparations – that is, control of the reaction process and preparation of enzyme-free products. Volatile compounds were analysed by gas chromatography (mass spectrometric detection). After the treatment of the model wine with different glycosides and white wine with immobilised glycosidases, the amount of free terpenes was significantly increased with respect to that of the control wine.
The results of this study are of considerable interest for possible future applications of immobilised enzymes in the wine-making industry.

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Published

2018-10-10

Issue

Vol. 57 No. 4 (2018): Vitis

Section

Article

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