Test con la permeabilizzazione delle cellule

Dai precursori agli aromi: il ruolo dei lieviti

L'importanza dell'entrata dei precursori all'interno della cellula di lievito

Come noto, durante la fermentazione alcolica i lieviti trasformano alcuni precursori di aromi in composti aromatici. Risulta ormai acquisito il fatto che alcuni terpeni delle uve, come linalolo, geraniolo, nerolo, citronellolo, α-terpineolo e ossido di linalolo, legati a diglucosidi, contribuiscano in modo significativo al bouquet del vino. L’idrolisi enzimatica di questi composti richiede una reazione sequenziale: dapprima una α-L-ramnosidasi o una β-D-apiofuranosidasi taglia il legame glicosidico in posizione 1-6; poi i composti aromatici vengono liberati dai monoglucosidi dall’azione di una β-glucosidasi. La rottura dei legami può avvenire anche…

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Bibliografia

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Dai precursori agli aromi: il ruolo dei lieviti - Ultima modifica: 2015-09-01T15:00:27+02:00 da Redazione

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