Characterization of esterase activity in the Bianchetta trevigiana grape variety under reducing conditions

racterization of esterase activity in the Bianchetta trevigiana grape variety under reducing conditions Original Research (927) Total Article Views Authors: Lomolino G, Lante A Published Date October 2012 Volume 2012:4 Pages 45 - 51 DOI: http://dx.doi.org/10.2147/IJWR.S37073 Received: 16 August 2012 Accepted: 01 September 2012 Published: 12 October 2012 Giovanna Lomolino, Anna Lante Department of Agronomy Food Natural Resources Animals and Environment, Agripolis, Università di Padova Viale dell'Università, Padova, Italy Background and methods: While extensive research has been carried out on the enzymes responsible for ester synthesis and hydrolysis by wine strains of Saccharomyces cerevisiae, grape esterase activity is limited. In this study, the autochthonous grape variety, Bianchetta trevigiana, widespread in the Prosecco wine production area of Treviso, Conegliano, and Asolo, Italy, was characterized according to its esterase activity. Because grape skin is very rich in compounds which impart qualitative characteristics to wine, the study of esterase was carried out on this part of the fruit. Results: During enzyme extraction from grape skin, the presence of the reducing agent, β-mercaptoethanol, allowed a better protein yield but reduced esterase activity. Further addition of increasing doses of reducing agents to grape skin protein extract, such as of K2S2O5 (used in winemaking) and DTT, reduced or inhibited esterase activity. Even though the zymographic profiles of the extracts obtained with and without β-mercaptoethanol were qualitatively equal, the intensity of enzymatic bands, measured by densitometry, was different. Conclusion: The presence of reducing agents affected the activity of grape skin esterase, and given that this enzyme is involved in the hydrolysis and synthesis of esters, which are important compounds responsible for the flavor of wine, addition of reducing agents could affect the aromatic profile of wine.