Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni

ABSTRACT: Highlights ► Glycosidases of Oenococcus oeni are able to release terpenes from natural substrates. ► Bacterial glycosidases have a high capacity to release both primary and tertiary terpene alcohols. ► Both glucosidase and arabinosidase from O. oeni are more active in grape juice than glycosidases from Aspergillus niger. ► Riesling mash was treated with O. oeni glycosidases before alcoholic fermentation. ► Wines produced with the glycosidases from O. oeni received positive ratings by a professional panel. It is now well established that wine-related lactic acid bacteria (LAB), especially Oenococcus oeni, possess glycosidase activities that positively contribute to wine aroma through the hydrolysis of grape-derived aroma precursors. In our recent studies, we have identified and characterise

SUBMITTER: Michlmayr H 

PROVIDER: S-EPMC3387370 | biostudies-literature | 2012 Nov

REPOSITORIES: biostudies-literature