Albariٌo wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

The possible biotechnological application of a recombinant endopolygalacturonase of Kluyveromyces marxianus (KMPG) for the aroma enhancement of Albariٌo wine was studied. The addition of this enzyme to the must gives rise to a significant increase of the total compounds responsible for the aroma as opposed to the effect when using a commercial pectic enzyme. This increase also results in a significant rise of the odoriferous aglycones which are direct determinants of the aroma. Wines made by using the KMPG enzyme are characterised by a greater richness and diversity with regard to the number of aromatic compounds present, clearly differing from those obtained with a commercial pectic preparation. Based on compounds with odour activity values (OAV) > 1, the wines obtained with the enzyme KMPG are richer in citric, balsamic, spicy and above all floral (violet and rose) aromas than untreated wines or wines supplemented with a commercial enzyme.