The formation of C-C bonds by using CoA independent acyltransferases may have significant impact for novel methods for biotechnology. We report the identification of Pseudomonas strains with CoA-independent acyltransferase activity as well as the heterologous expression of the enzyme in E. coli. The cloning strategies and selected expression studies are discussed. The recombinant acyltransferases were characterized with regard to thermal and storage stability, pH,- and co-solvent tolerance. Moreover, the impact of bivalent metals, inhibitors, and other additives was tested. Careful selection of expression and working conditions led to obtain recombinant acyltransferase form Pseudomonas protegens with up to 11 U mL−1 activity.Electronic supplementary materialThe online version of this article (10.1007/s00253-018-9052-z) contains supplementary material, which is available to authorized users.

The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.

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