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 characterised several LAB glycosidases with potential in these terms. Here, we report that both a glucosidase and an arabinosidase from O. oeni can release high amounts of monoterpenes from natural substrates under optimal conditions, indicating that these intracellular enzymes might play a significant role in the hydrolysis of aroma precursors during malolactic fermentation. The enzymes from O. oeni exhibited broad substrate specificities (release of both primary/tertiary terpene alcohols) and were even active in grape juice. Further, a sensory panel clearly preferred enzyme-treated Riesling wines over the controls and affirmed that the glycosidases from O. oeni could improve the typical Riesling aroma.

SUBMITTER: Michlmayr H 

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

REPOSITORIES: biostudies-literature