de Ovalle, Stefani published the artcileInfluence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines, COA of Formula: C4H10OS, the main research area is beta glucosidase yeast aroma Muscat Tannat wine; Aroma enhancement; Beta-glucosidases; Glycosides; Muscat; Tannat wine.
It is now well established that β-glucosidases (BGLs) from non-Saccharomyces yeasts are key enzymes that hydrolyze grape-derived aroma precursors enhancing the flavor of wines. This work reports on the specificity for wine glycosides and the impact on wine aroma, of three native yeast β-glucosidases. Volatile compounds were analyzed by gas-chromatog. and mass spectroscopy (GC-MS) and wine aroma was studied by sensory anal. Issatchenkia terricola β-glucosidase stood out from the other β-glucosidases studied. The I. terricola BGL showed remarkable specificity for norisoprenoid aglycons such as: 3-oxo-7, 8-dihydro-alpha-ionol, 3-oxo-α-ionol, vomifoliol. This different specificity was perceived in the sensory tests. The judges described pleasant fruity, sweet, honey and raisin notes in both Tannat and Muscat wines treated with I. terricola BGL. These results are particularly remarkable for Tannat wines, since there are few reports concerning the application of β-glucosidases to enhance its aroma of Tannat, and none with BGLs from native yeasts.
Food Chemistry published new progress about Aglycons Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, COA of Formula: C4H10OS.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts