Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation

D'Incecco, N.; Bartowsky, Eveline; Kassara, Stella; Lante, Anna; Spettoli, P.; Henschke, Paul A.

doi:10.1016/j.fm.2003.09.003

Cited by 106 publications

(91 citation statements)

References 22 publications

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“…In addition to effect of yeast strain on glycoside hydrolysis, many studies have been done to assess the possible ability of malolactic bacteria, in particular Oenococcus oeni, to hydrolyze volatile aroma glycosides (Barbagallo et al 2004, Boido et al 2002, D'Incecco et al 2004, Grimaldi et al 2005. Researchers compared a control fermentation without inoculation to fermentations with O. oeni and found varying decreases in glycoside concentration and varying increases in released compounds depending on the strain of O. oeni added (Ugliano et al 2003).…”

Section: Glycoside Studies In Winementioning

confidence: 99%

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Hjelmeland

Ebeler

2014

Am. J. Enol. Vitic.

142

114

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Volatile aroma compounds in plants are typically found both as "free" and "bound" to a sugar moiety. When bound, these compounds are not odor active; however, upon hydrolysis of the glycoside, these compounds may then be volatilized. In grapes and wine, a large proportion of volatile aroma compounds are found in the bound form. A review of glycosides in grapes and in wine is presented with a focus on identified glycoside structures, their biosynthesis, their potential roles in the plant, and methods for their analysis. Studies of these compounds and their concentration changes during the winemaking process are discussed.

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Section: Glycoside Studies In Winementioning

confidence: 99%

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Hjelmeland

Ebeler

2014

Am. J. Enol. Vitic.

142

114

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“…The aroma and flavour compounds present in wine are derived mainly from grape berries, although many of these volatile compounds are also produced during fermentation, such as monoterpenes, C 13 -norisoprenoids, benzene derivatives, aliphatic alcohols and phenols (Maicas et al, 1999;Mateo & Jimenez, 2000;Bartowsky et al, 2002;D'Incecco et al, 2004;Michlmayr et al, 2010a). It is well known that a significant part of flavour remains as odourless glycosylated precursors in newly made wine that are not hydrolysed during ethanol fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, an increased interest in the sources of βG has been focused on lactic acid bacteria, especially Oenococcus oeni, the main bacterial species that conducts malolactic fermentation (MLF) in winemaking, as βG activity from grape and yeasts is limited in winemaking (Maicas & Mateo, 2005;Palmeri & Spagna, 2007;Saguir et al, 2009;Michlmayr et al, 2010b). Numerous investigations have been conducted of O. oeni strains, providing evidence of the potential βG activity for flavour enhancement in wines Boido et al, 2002;Mansfield et al, 2002;Ugliano et al, 2003;Barbagallo et al, 2004b;D'Incecco et al, 2004;Grimaldi et al, 2005a;Bloem et al, 2008;Michlmayr et al, 2010a;Gagné et al, 2011). It has been reported that possession of glycosidic activities was widespread and strain-dependent in these strains commonly used for MLF in winemaking (Grimaldi et al, 2005b).…”

Section: Introductionmentioning

confidence: 99%

Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

Fan

Zhang

et al. 2016

SAJEV

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β-D-glucosidase (βG) is one of the most interesting glycosidases for the hydrolysis of glycoconjugated precursors to release active aromatic compounds in musts and wines. Oenococcus oeni strains SD-2a and 31MBR are widely used in Chinese wines to reduce the acidity. In the present study, the βG activity of the two strains was localised and partially characterised using synthetic substrate. The activity occurred in whole cells, sonication supernatants and debris, but not in the culture supernatants for both strains. Whole cells of strain SD-2a possessed greater βG activity, while strain 31MBR showed higher enzyme activity in the sonication supernatants. Strain 31MBR exhibited higher total enzyme activity than strain SD-2a. The optimum temperatures for βG from the two strains were 40ºС at pH 3.5 and 50ºС at pH 5.0, respectively. Ethanol at low concentrations had a positive effect on βG activity in both strains, while a wine-like pH (3.5) decreased the enzyme activity to a great extent. Whole cells of strain SD-2a showed the highest activity among all samples tested under wine-like conditions. Thus, strain SD-2a proved to have potential for aroma improvement in winemaking.

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“…of volatile compounds were detected for SD-2a, while eight for 31MBR. All these aglycones were previously identified in Chardonnay juice and wine (Sefton et al 1993;D'Incecco et al 2004;Jiang et al 2010). All volatile compounds, except for vitispirane, showed a higher concentration in SD-2a sample (with the total concentration of 347.09 μg/l) than in 31MBR sample (with the total concentration of 147.47 μg/l).…”

Section: Resultsmentioning

confidence: 60%

“…Thus assaying the βG activity with natural aroma precursors was necessary for an adequate evaluation of the glycosidase potential of O. oeni strains (Gagne et al 2011). Related work of assaying the βG activity of O. oeni strains with natural glycosylated compounds isolated from grapes/wine and oak wood has also been reported (McMahon et al 1999;Mansfield et al 2002;D'Incecco et al 2004;Ugliano et al 2006;Bloem et al 2008;Gagne et al 2011). O. oeni SD-2a and 31MBR are two important strains widely used during winemaking in China.…”

mentioning

confidence: 99%

Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates

Li¹,

Ma²,

Fan³

et al. 2016

Czech J. Food Sci.

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The β-d-glucosidase (βG) activity of intact cells of Oenococcus oeni SD-2a and 31MBR was assessed with synthetic and natural substrates, also its partial characterisation was investigated. Results showed that intact cells of both strains showed βG activity, SD-2a performing higher than 31MBR, against either synthetic or natural substrate. The high βG activity of SD-2a intact cells under wine-like temperature, pH, ethanol concentration, and glucose concentration could be of great interest for its utilisation in winemaking. SD-2a proved promising for aroma enrichment in winemaking.

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Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation

Cited by 106 publications

References 22 publications

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates

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