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KMID : 1007519960050040280
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Food Science and Biotechnology
1996 Volume.5 No. 4 p.280 ~ p.286
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Changes in Free and Glycosidically Bound Monoterpenes as a Function of Fermentation , Wine Aging , and Enzyme Treatment
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Park Seung-K
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Abstract
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A commercially available pectinase containing β-glucosidase activity, Rohapect 7104 (Ro¨hm, Darmstadt, Germany) was added directly to wine to hydrolyze bound monoterpenes. Beginning 6 months after fermentation the enzymatic hydrolysis of bound monoterpenes in wines aged under normal cellar conditions (9.5℃) was monitored. Samples were taken every 2 to 3 months during the storage period for 13.5 months. The enzymetreated wines were compared with the nonenzyme-treated wines (control). In the control, after fermentation and subsequent cellar aging for approximately 6 months, 16, 27, and 34% of the total geraniol, linalool, and nerol glycosides in the juice were hydrolyzed to their corresponding free monoterpenes. During aging, the nerol glycoside was hydrolyzed relatively slowly, whereas more rapid rates of hydrolysis were observed for the linalool and geraniol glycosides. Upon addition of the Rohapect 7104 enzyme followed by aging at 9.5℃ for 1.5 months, the total concentration of the three major free monoterpenes (linalool, geraniol, and nerol) was increased by 370%, while the corresponding bound monoterpenes almost disappeared from the wines. After fermentation and upon subsequent spontaneous or enzyme-mediated hydrolysis of bound monoterpenes in the wine, the compositions of Free monoterpenes were changed as a result of rearrangement, oxidation, and hydrolysis due to the acidic nature of the wine itself.
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