Influence of β- D- glycosidase enzymes induced by arbutin on aroma of grape wine

Arbutin can induce β- D- glycosidase enzyme activity,and then increase the wine aroma components and improve the quality of wine. Culture medium adding different concentrations of arbutin was optimized based on enzyme activity under form of complete and break. The difference of aroma of simulation wine inoculated Lactobacillus plantarum respectively from MRS and optimal medium were detected by GC- MS in this experiment.The results showed that enzyme activity of complete cell was higher than broken cells. when the concentration of arbutin was 10 g / L,the enzymes activity of β- D- glycosidase was comparatively high. The aroma content of simulation wine fermented with inducible strain was significantly higher than the control group. In addition,there were 29 species of aroma and the content was 568.81 μg / L in simulation wine fermented by XJ-14- X,which was superior to the other samples.Thus it can be seen that arbutin can induce β- D- glycosidase enzyme to improve aroma of grape wine in the process of fermentation.