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Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must
- Gaensly, Fernanda, Agustini, Bruna Carla, da Silva, Gildo Almeida, Picheth, Geraldo, Bonfim, Tania Maria Bordin
- Journal of functional foods 2015 v.19 pp. 288-295
- Hanseniaspora uvarum, Vitis labrusca, alcoholic fermentation, beta-glucosidase, cellobiose, ethanol, grape must, grapes, humans, hydrolysis, polyphenols, red wines, resveratrol, yeasts
- 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 β-glucosidase activity enhances free-resveratrol concentration in wine without modifying its composition or sensorial properties. Current assay screened 308 autochthonous yeast strains for β-glucosidase activity employing arbutin, esculin, cellobiose and piceid as substrates. The β-glucosidase-producer yeasts were evaluated in the must of Vitis labrusca Bordô 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 uvarum β-glucosidase-producer strains showed adequate oenological characteristics and hydrolysed resveratrol-glucosides during the alcoholic fermentation of V. labrusca grape must.