Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS

Glycosides represent a large source of potential flavor in grape must. Commercial preparations enzymes with glycosidase activity are commonly employed to enhance wine aroma. In this study, we conducted an evaluation of twelve commercial enzymes to assess their effectiveness in releasing volatile com...

ver descrição completa

Detalhes bibliográficos
Autores: Martínez, Liliana, Costa, Bianca S. da, Vilanova de la Torre, María del Mar
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2025
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/380553
Acesso em linha:http://hdl.handle.net/10261/380553
https://api.elsevier.com/content/abstract/scopus_id/85207932900
Access Level:Acceso aberto
Palavra-chave:Aromatic white cultivars
Glycolytically-bound compounds
Grape must
id ES_8445b7fa5c2bdae71f1b839f3f1ecad4
oai_identifier_str oai:digital.csic.es:10261/380553
network_acronym_str ES
network_name_str España
repository_id_str
spelling Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MSMartínez, LilianaCosta, Bianca S. daVilanova de la Torre, María del MarAromatic white cultivarsGlycolytically-bound compoundsGrape mustGlycosides represent a large source of potential flavor in grape must. Commercial preparations enzymes with glycosidase activity are commonly employed to enhance wine aroma. In this study, we conducted an evaluation of twelve commercial enzymes to assess their effectiveness in releasing volatile compounds from their conjugated forms in a white grape must under laboratory conditions by solid-liquid extraction (SPE) and gas chromatography-mass spectrometry (GC-MS). In this laboratory-level experiment, regardless of the enzymes used, the total concentration of volatile compounds was not statistically affected by the treatments. While the total concentration of volatile compounds remained largely unchanged, four specific volatile groups were significantly affected by the enzyme treatments: acids, alcohols, C13-norisoprenoids, and terpenes. The results also revealed a significant effect of commercial enzymes on individual compounds, which led to a notable increase in the concentration of twenty-one aroma compounds, mainly terpenes. Rapidase Revelation Aroma and Enozym Extra Aroma emerged as the most powerful ones on the must's volatile composition with important ability to release higher concentrations of essential varietal aroma compounds, particularly terpenes and C13-norisoprenoids.The authors would like to thank to European Commission by Funding, H2020-MSCA-RISE-2019: Project 872394. vWISE-Vine and Wine Innovation through Scientific Exchange. Research and Innovation Staff Exchange (RISE). National University of Cuyo, Mendoza, Argentina, LEAF - Linking Landscape Environment Agriculture and Food Research Centre and Analytical Service of Instituto de Ciencias de la Vid y del Vino-ICVV (CSIC, UR, GR) Logroño, La Rioja, España, by GC–MS analysis.Peer reviewedElsevierEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/380553https://api.elsevier.com/content/abstract/scopus_id/85207932900reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/872394https://doi.org/10.1016/j.foodchem.2024.141742Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3805532026-05-22T06:33:51Z
dc.title.none.fl_str_mv Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
title Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
spellingShingle Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
Martínez, Liliana
Aromatic white cultivars
Glycolytically-bound compounds
Grape must
title_short Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
title_full Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
title_fullStr Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
title_full_unstemmed Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
title_sort Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
dc.creator.none.fl_str_mv Martínez, Liliana
Costa, Bianca S. da
Vilanova de la Torre, María del Mar
author Martínez, Liliana
author_facet Martínez, Liliana
Costa, Bianca S. da
Vilanova de la Torre, María del Mar
author_role author
author2 Costa, Bianca S. da
Vilanova de la Torre, María del Mar
author2_role author
author
dc.contributor.none.fl_str_mv European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Aromatic white cultivars
Glycolytically-bound compounds
Grape must
topic Aromatic white cultivars
Glycolytically-bound compounds
Grape must
description Glycosides represent a large source of potential flavor in grape must. Commercial preparations enzymes with glycosidase activity are commonly employed to enhance wine aroma. In this study, we conducted an evaluation of twelve commercial enzymes to assess their effectiveness in releasing volatile compounds from their conjugated forms in a white grape must under laboratory conditions by solid-liquid extraction (SPE) and gas chromatography-mass spectrometry (GC-MS). In this laboratory-level experiment, regardless of the enzymes used, the total concentration of volatile compounds was not statistically affected by the treatments. While the total concentration of volatile compounds remained largely unchanged, four specific volatile groups were significantly affected by the enzyme treatments: acids, alcohols, C13-norisoprenoids, and terpenes. The results also revealed a significant effect of commercial enzymes on individual compounds, which led to a notable increase in the concentration of twenty-one aroma compounds, mainly terpenes. Rapidase Revelation Aroma and Enozym Extra Aroma emerged as the most powerful ones on the must's volatile composition with important ability to release higher concentrations of essential varietal aroma compounds, particularly terpenes and C13-norisoprenoids.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/380553
https://api.elsevier.com/content/abstract/scopus_id/85207932900
url http://hdl.handle.net/10261/380553
https://api.elsevier.com/content/abstract/scopus_id/85207932900
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/872394
https://doi.org/10.1016/j.foodchem.2024.141742
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869412211680608256
score 15,812429

Registros relacionados