A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must
Language
EN
Article de revue
This item was published in
Journal of Microbiological Methods. 2015-12-01, vol. 119, p. 176-179
English Abstract
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 ...Read more >
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.Read less <
English Keywords
Alcoholic fermentation
Azocasein
Metschnikowia spp
Proteolytic activity
Wine
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