Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must

作者：Gaensly Fernanda^*; Agustini Bruna Carla; da Silva Gildo Almeida; Picheth Geraldo; Bordin Bonfim Tania Maria

来源：Journal of Functional Foods, 2015, 19: 288-295.

DOI：10.1016/j.jff.2015.09.041

• beta-Glucosidase
• Piceid
• Wine yeast
• Non-Saccharomyces selection
• Hanseniaspora uvarum

Since red wine is the main dietary source of resveratrol, a well-known polyphenol that reduces coronary events in humans, different strategies have been employed in winery to achieve resveratrol-enriched wines. Yeasts-endowed beta-glucosidase activity enhances free-resveratrol concentration in wine without modifying its composition or sensorial properties. Current assay screened 308 autochthonous yeast strains for beta-glucosidase activity employing arbutin, esculin, cellobiose and piceid as substrates. The beta-glucosidase-producer yeasts were evaluated in the must of Vitis labrusca Bordo grape to quantify resveratrol concentration before and after alcoholic fermentation. Fourteen yeasts increased the resveratrol concentration up to 102% without any significant difference and nine of these yeast strains also produced high ethanol contents. Four autochthonous Hanseniaspora uvarump beta-glucosidase-producer strains showed adequate oenological characteristics and hydrolysed resveratrol-glucosides during the alcoholic fermentation of V. labrusca grape must.

• 出版日期2015-12