Aroma development from non-floral grape precursors by wine lactic acid bacteria

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

“…During winemaking, some of these bound aroma compounds give rise to odorant compounds that play a role in certain aroma characteristics of wine; similar results were observed by Hernandez-Orte et al, 2009 studying the ability of glycosidase activity of Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications 162 several lactic acid bacteria (LAB) to change the volatile fraction of wine by releasing aroma compounds. These authors observed that the studied LAB strains were able to release terpene compounds, C 13 -norisoprenoid compounds, volatiles phenols and vanillin derivates.…”

Malolactic Fermentation: The ABC’s of MLF

“…Recently, it has been demonstrated that Lactobacillus and Pediococcus species also possess glycosidase activity (Grimaldi et al, 2005a;Spano et al, 2005). Oenococcus oeni and Lactobacillus strains studied by Hernandez-Orte et al (2009) were able to release terpenes, norisoprenoids, phenols and vanillins from glycosidic precursors in a model wine solution. The small increments in the concentrations of these compounds caused a broad change in the aroma profile of the samples.…”

Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence

“…Therefore, an increasing interest in large-scale terpene production has arisen, and many studies have been carried out to improve biotechnological methods as "natural" processes to obtain pure enantiomers under mild reaction conditions (Serra et al 2005). These studies contribute to the knowledge of a wide range of microorganisms able to perform a bioconversion on these molecules, and to the discovery that some biotransformations could have important effects on the distinctive aroma of some food products and beverages such as wine (De Carvalho and Da Fonseca 2006;Hernandez-Orte et al 2009). Studies on the biodegradation of terpenes have mostly regarded yeasts (Carrau et al 2005) and bacteria from soil (Madyastha et al 1977;Chatterjee 2004), insects (Foss et al 1998;Hylemon and Harder 1998), and rumen fluid (Broudiscou et al 2007).…”