CHASSERIAUD, Laura; MIOT-SERTIER, Cecile; COULON, Joana; ITURMENDI, Nerea; MOINE, Virginie; ALBERTIN, Warren; BELY, Marina

doi:10.1016/j.mimet.2015.10.025

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CHASSERIAUD, Laura

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MIOT-SERTIER, Cecile
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

COULON, Joana
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Journal of Microbiological Methods. 2015-12-01, vol. 119, p. 176-179

Résumé en anglais

The existing methods for testing proteolytic activity are time consuming, quite difficult to perform, and do not allow real-time monitoring. Proteases have attracted considerable interest in winemaking and some yeast species naturally present in grape must, such as Metschnikowia pulcherrima, are capable of expressing this activity. In this study, a new test is proposed for measuring proteolytic activity directly in fermenting grape must, using azocasein, a chromogenic substrate. Several yeast strains were tested and differences in proteolytic activity were observed. Moreover, analysis of grape must proteins in wines revealed that protease secreted by Metschnikowia strains may be active against wine proteins.< Réduire

Mots clés en anglais

Alcoholic fermentation

Azocasein

Metschnikowia spp

Proteolytic activity

Wine

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A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must

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