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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.