Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates

Area of Science:

• Enology
• Biotechnology
• Food Science

Background:

• Wine aroma is crucial for quality and consumer preference.
• Aromatic compounds often exist as glycosidic precursors.
• Soluble enzymes require precipitating agents and are single-use.

Purpose of the Study:

• Evaluate co-immobilized β-glycosidases crosslinked enzyme aggregates (combi-CLEAs) for wine aroma enhancement.
• Assess enzyme stability and impact on wine volatile composition.
• Compare combi-CLEAs with soluble enzymes and a control.

Main Methods:

• Co-immobilization of β-glycosidases (α-l-arabinofuranosidase and β-d-glucopyranosidase) using crosslinked enzyme aggregates (CLEAs).
• Stability assessment of soluble and immobilized enzymes in wine conditions over 60 days.
• Analysis of wine volatile composition using Solid Phase Extraction-Gas Chromatography-Mass Spectrometry (SPE-GC-MS).

Main Results:

• Combi-CLEAs exhibited significantly higher stability (80% activity after 60 days) compared to soluble enzymes (20% activity after 20 days).
• Wine treated with combi-CLEAs showed increased total terpenes (18%) and key aroma compounds: linalool (20%), nerol (20%), and geraniol (100%).
• Co-immobilized enzymes proved reusable, reducing winemaking costs.

Conclusions:

• Co-immobilized β-glycosidases (combi-CLEAs) are highly stable and effective for aroma liberation in winemaking.
• This technology enhances key aroma compounds, improving Muscat wine typicity.
• Immobilized enzymes offer a reusable and cost-effective alternative to soluble enzymes.