In this paper, the effects of crude and purified Candida sp. strain JK9/1 β-glucosidase on wine aroma precursors of Muscat of Alexandria grape powder were investigated by gas chromatography-mass spectrometry (GC/MS) combined with stir bar sorptive extraction (SBSE). The enzymatic treatment significantly increased the amount of volatile compounds, including phenols, monoterpenes, C13 norisoprenoids, aldehydes, esters and alcohols in grape wine which enhanced its attributes, such as the ﬂowery and slightly fruity aromas. These results suggest the potential application of this yeast β-glucosidase as an aroma-enhancing enzyme in winemaking.
Buy this Article