β-Glucosidase activity in a Saccharomyces cerevisiae wine strain

Abstract

β-Glucosidase activity contributes to aroma formation during the winemaking process. This study investigated whether β-glucosidase activity was expressed by wild Saccharomyces cerevisiae strains and by a laboratory strain. β-Glucosidase activity was assayed on several culture media and under various growth conditions. The highest activities were obtained in Yeast Extract Peptone medium, but activity was also detected using grape juice as the growth medium, although a 25% drop activity was observed when anaerobic conditions were employed. A number of parameters affecting β-glucosidase activity were evaluated. Optimal conditions for activity were pH 4 and a temperature of 40–50 °C. The results showed β-glucosidase activity to be present during the process of winemaking, although different from the optimal conditions.