Detection of beta-glucosidase and esterase activities in wild yeast distillery environment

The study of glucosidase and esterase in wild yeast, the enzymatic activities of which contribute to the distinctive flavours of grape-derived alcoholic beverages, was the aim of this work. The study focused on wild yeast isolated from grape pomace and on identifying strains with interesting characteristics by examin-ing their electrophoretic profiles. Zymograms revealed a high level of polymorphism. Some of these wild yeasts may be of interest for improving the quality of the distillate. This study also highlights the necessity of associating enzymatic properties to various environmental conditions, since these play an important role in the expression of wild yeast performance