ArticleFrontiers in microbiology2021
Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Sodium Alginate Decreases the Concentration of Calcium in Wines, Possibly Lowering the Risk of Calcium Tartrate Instability.Foods (Basel, Switzerland) · 2026Article
- Enological potential and application ofFrontiers in microbiology · 2026Article
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes.Foods (Basel, Switzerland) · 2024Review
- The Isolation, Identification and Immobilization Method of Three Novel Enzymes with Diosgenin-Producing Activity Derived from anInternational journal of molecular sciences · 2023Article
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Authors and funding
4 authors.
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Abstract
In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes offers advantages such as reusability and easy recuperation. In this study, a commercial β-glucosidase was immobilised by absorption in sodium alginate. Biotechnological characteristics and terpen hydrolysis (hydrolysis aroma precursors) in muscat wines were studied after treatment with both free and immobilised commercial β- glucosidase with two different concentrations. It was revealed that both forms shared an optimal pH (4.5) and a maximum temperature (64°C), even an increment on the activity between 40and 60°C. A similar Km value has been determined while Vmax from the immobilised enzyme was higher than the free (3.35 and 2.52 μmol min
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