| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188809 | Food Chemistry | 2008 | 6 Pages |
Abstract
β-Glucosidase (EC 3.2.1.21) (β-G) from different sources were tested to increase the trans-resveratrol in some Sicilian wines by hydrolysing resveratrol glucoside. β-G from Aspergillus niger mould was tested as a crude and purified enzyme, and compared with the same enzyme from Saccharomyces cerevisiae yeast. Specific purification served to eliminate collateral enzyme activities so that β-G could be used simply and economically. Aspergillus niger β-G produced trans-resveratrol increases of up to 75%, with no change in physico-chemical properties and bouquet, and an increase in health and nutritional properties. S. cerevisiae β-G raised free-terpenol levels, but impaired wine colour due to anthocyanase activity.
Related Topics
Physical Sciences and Engineering
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Analytical Chemistry
Authors
Aldo Todaro, Rosa Palmeri, Riccardo N. Barbagallo, Pier Giorgio Pifferi, Giovanni Spagna,