Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement

The aromatic expression of wines can be enhanced by the addition specific glycosidases, although their poor stability remains a limitation. Coimmobilization glycosidases as cross-linked enzyme aggregates (combi-CLEAs) offers simple solution yielding highly stable biocatalysts. Nevertheless, small particle size combi-CLEAs hinders recovery, preventing industrial application. Encapsulation in alginate beads and polyvinyl alcohol is proposed solution. Combi-CLEAS β-d-glucosidase α-l-arabinofuranosidase were prepared encapsulated. effects combi-CLEA loading on expressed activity (IU/gbiocatalyst) biocatalysts evaluated. Best results obtained with 2.6 mm diameter particles at 60 mgcombi-CLEA/gpolyvinyl alcohol, exhibiting activities 1.9 1.0 IU/gbiocatalyst for α-l-arabinofuranosidase, respectively. Afterwards, was tested white wine. All encapsulated retained full after 140 incubation days, outperforming both free enzymes nonencapsulated combi-CLEAs. alginate-encapsulated showed brittle consistency, making recovery unfeasible. Conversely, polyvinyl-encapsulated biocatalyst remained intact throughout assay. encapsulation proved to methodology that allows reuse harness catalytic potential.