Investigation of smoke-taint precursor modification by glycosidase activity in diverse wine yeast and bacterial strains.

ABSTRACT: The increasing prevalence of wildfires presents a growing risk to wine production through the development of smoke-taint, a sensory defect in wine caused by volatile phenols absorbed by grapevines during smoke exposure. In grapes and wine, these volatile phenols are often present in glycosylated forms that can be hydrolyzed during fermentation, releasing undesirable smoky aromas. This study investigated the glycosidase activity of diverse Saccharomyces cerevisiae and Oenococcus oeni strains to evaluate their roles in modulating smoke-taint-associated glycosides during wine fermentation. Mini-scale alcoholic and malolactic fermentations were conducted in synthetic media enriched with flavor extracts from smoke-exposed grapes using reverse osmosis. LC-MS profiling revealed stra

SUBMITTER: Piao H 

PROVIDER: S-EPMC12616739 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature