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Food Science and Technology International
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Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors

A. Ganga

F. Piñaga

A. Querol

Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, PO Box 73, 46100 Burjassot, Valencia, Spain

S. Vallés

Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, PO Box 73, 46100 Burjassot, Valencia, SpainSvalles{at}iata.csic.es

D. Ramón

Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, PO Box 73, 46100 Burjassot, Valencia, Spain

The potential use of cell-wall degrading enzymes, such as xylanase and endoglucanase, for the release of nonvolatile aroma precursors during maceration of Chenin grapes was evaluated. Aroma precursor levels in must from enzymatically macerated grapes were greater than those detected in must obtained from control grapes macerated in the absence of added enzymes. Similar observations were also made regarding the terpene content (specially •-terpineol and nerol) of must aglycon moities. Fermentation of musts from non-enzymatically and enzymatically macerated grapes resulted in wines of similar chemical characteristics, although a clear increase in fruity aroma was sensorially detected in wines derived from enzymatically macerated grapes.

Key Words: grape • aroma precursors • enzymes • cell wall

Food Science and Technology International, Vol. 7, No. 1, 83-87 (2001)
DOI: 10.1106/7CAF-U2DW-BBH2-VUQV
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