Improving Wine Aroma by Using Beta-Glucosidase: a Review
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Abstract:
Most of the terpenoids in wine exist in the form of bound glycosides, which are not easily released. β-glucosidase is a key enzyme in the hydrolysis of bound volatile aromatic compounds in wine, which plays an important role in the improvement of wine aroma. However, its application in wine is largely limited due to the great inhibition or destruction of high glucose, ethanol and low pH in wine on its activity and stability. In recent years, researchers have done a lot of work on how to improve the activity and stability of β-glucosidase in the complex winemaking conditions. On the basis of reading a large number of literatures, we have summarized the research advances of different strategies to improve the β-glucosidase activity and stability in the complex winemaking conditions, including the screening of β-glucosidase producing bacteria, enzyme immobilization technology, Saccharomyces cerevisiae cell-surface display technology and semi-rational design of protein. In addition, the use of β-glucosidase to improve the aroma of wine has been proposed.
