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

Food Microbiology

Volumn 21, Issue 3, 2004, Pages 257-265

  D'Incecco, Nadia ^a,b,c   Bartowsky, Eveline ^b   Kassara, Stella ^b   Lante, Anna ^a   Spettoli, Paolo ^a   Henschke, Paul ^b  

^a UNIVERSITY OF PADOVA   (Italy)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^c Food Spectrum   (Australia)

Author keywords

Chardonnay; Disaccharide glycoside; Flavour; Malolactic fermentation; Monoterpene; Norisoprenoid; Oenococcus oeni

Indexed keywords

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI;

EID: 1642547007     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2003.09.003     Document Type: Article

References (32)

1. Amerine, M.A., Ough, C.S., 1980. Methods for Analysis of Musts and Wines. Wiley, New York.
2. Bartowsky, E., Costello, P., Henschke, P., 2002a. Management of malolactic fermentation-wine flavour manipulation. Aust. N. Z. Grapegrower Winemaker 461a, 7-8, 10-12.
3. Bartowsky, E.J., Francis, I.L., Bellon, J.R., Henschke, P.A., 2002b. Is buttery aroma perception in wines predictable from diacetyl concentration? Aust. J. Grape Wine Res. 8, 180-185.
4. Boido, E., Lloret, A., Medina, K., Carrau, F., Dellacasa, E., 2002. Effect of β-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation. J. Agric. Food Chem. 50, 2344-2349.
5. Cordonnier, R.E., Gunata, Y.Z., Baumes, R.L., Bayonove, C.L., 1989. Recherche d'un materiel enzymatique adapte a l'hydrolyse des precurseurs d'arome de nature glycosidique du raisin. Con. Vigne Vin 23, 7-23.
6. Costello, P.J., Henschke, P.A., Markides, A.J., 2003. Standardised methodology for testing malolactic bacteria and wine yeast compatibility. Aust. J. Grape Wine Res. 9, 127-137.
7. de Man, J.C., Rogosa, M., Sharpe, M.E., 1960. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23, 130-135.
8. de Revel, G., Martin, N., Prips-Nicolau, L., Lonvaud-Funel, A., Bertrand, A., 1999. Contribution to the knowledge of malolactic fermentation influence on wine aroma. J. Agric. Food Chem. 47, 4003-4008.
9. Grimaldi, A., McLean, H., Jiranek, V., 2000. Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium, Oenococcus oeni. Am. J. Enol. Vitic. 51, 362-369.
10. Guilloux-Benatier, M., Guerreau, J., Feuillat, M., 1995. Influence of initial colloid ontent on yeast macromolecule production and on the metabolism of wine microorganisms. Am. J. Enol. Vitic. 46, 486-492.
11. Günata, Z., Bitteur, S., Brillouet, J.-M., Bayonove, C., Cordonnier, R., 1988. Sequential enzymatic hydrolysis of potentially aromatic glycosides from grape. Carbohydr. Res. 184, 139-149.
12. Henschke, P.A., 1997. Stuck fermentation: cause, prevention and cure. In: Allen, M., Leske, P., Baldwin, G. (Eds.), Proceedings of Advances in Juice Clarification and Yeast Inoculation, ASVO Oenology Seminar, Melbourne, 15 August 1996. Adelaide, Winetitles, pp. 30-41.
13. Iland, P., Cynkar, W., Francis, I.L., Williams, P.J., Coombe, E.G., 1996. Optimisation of methods for the determination of total and red-free glycosyl glucose in black grape berries of Vitis vinifera. Aust. J. Grape Wine Res. 2, 171-178.
14. Jiranek, V., Langridge, P., Henschke, P.A., 1995. Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium. Am. J. Enol. Vitic. 46, 75-83.
15. Kelly, W.J., Asmundson, R.V., Hopcroft, D.H., 1989. Growth of Leuconostoc oenos under anaerobic conditions. Am. J. Enol. Vitic. 40, 277-281.
16. Krammer, G., Winterhalter, P., Schwab, M., Schreier, P., 1991. Glycosidically bound aroma compounds in the fruit of prunus species: Apricot (P. armeniaca L), Peach (P. persia L), Yellow Plum (P. domestica, L. ssp. Syriaca). J. Agric. Food Chem. 39, 778-781.
17. Laurent, M.-H., Henick-Kling, T., Acree, T.E., 1994. Changes in the aroma and odor of chardonnay wine due to malolactic fermentation. Vitic. Enol. Sci. 49, 3-10.
18. Liu, S.-Q., Davis, C.R., Brooks, J.D., 1995. Growth and metabolism of selected lactic acid bacteria in synthetic medium. Am. J. Enol. Vitic. 46, 166-174.
19. Lonvaud-Funel, A., Joyeaux, A., Desens, C., 1988. Inhibition of malolactic fermentation of wines by products of yeast metabolism. J. Sci. Food Agric. 44, 183-191.
20. Maicas, S., Gil, J.-V., Pardo, I., Ferrer, S., 1999. Improvement of volatile composition of wines by controlled addition of malolactic bacteria. Food Res. Int. 32, 491-496.
21. McMahon, H., Zoecklein, B.W., Fugelsang, K., Jasinski, Y., 1999. Quantification of glycosidase activities in selected yeasts and lactic acid bacteria. J. Microbiol. Biotech. 23, 198-203.
22. Rankine, B.C., Pocock, K.F., 1970. Alkalimetric determination of sulfur dioxide in wine. Aust. Wine Brewing Spirit Rev. 88, 40-44.
23. Schwab, W., Schreier, P., 1990. Glycosidic conjugates of aliphatic alcohols from apple fruit (Malus sylvestris Mill cult. Jonathon). J. Agric. Food Chem. 38, 757-763.
24. Sefton, M.A., Francis, I.L., Williams, P.J., 1993. The volatile composition of chardonnay juices: a study by flavor precursor analysis. Am. J. Enol. Vitic. 44, 359-370.
25. Soden, A., Francis, I.L., Oakey, H., Henschke, P.A., 2000. Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of chardonnay wine. Aust. J. Grape Wine Res. 6, 21-30.
26. Stahl Biskup, E., Intert, F., Holthnujzen, J.H., Stengele, M., Schultz, G., 1993. Glycosidically bound volatiles - a review 1986-1991. Flav. Fragr. J. 8, 61-80.
27. Vivas, N., Lonvaud-Funel, A., Glories, Y., 1997. Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium. Food Microbiol. 14, 291-300.
28. Weiller, H.G., Radler, F., 1972. Vitamin - und aminosäurebedarf von milchsäurebakterien aus wein und von rebenblätern. Mitt. Klosterneuburg 22, 4-18.
29. Williams, P.J., 1993. Hydrolytic flavor release in fruit and wines through hydrolysis of nonvolatile precursors. In: Acree, T.H., Teranishi, R. (Eds.), Flavor Science: Sensible Principles and Techniques. American Chemical Society, Washington, DC, pp. 287-308.
30. 18 reversed-phase liquid chromatography for the isolation of monterpene glycosides and nor-isoprenoid precursors from grape juices and wines. J. Chromatogr. 235, 471-480.
31. Williams, P.J., Sefton, M.A., Wilson, B., 1989. Nonvolatile conjugates of secondary metabolites as precursors of varietal grape flavour components. In: Teranishi, R., Buttery, R.G., Shahidi, R. (Eds.), Flavour Chemistry, Trends and Developments. ACS Symposium Series No 388. American Chemical Society, Washington, DC, pp. 35-48.
32. Williams, P.J., Sefton, M.A., Francis, I.L., 1992. Glycosidic precursors of varietal grape and wine flavor. In: Teranishi, R., Takeoka, G.R., Güntert, M. (Eds.), Flavor Precursors - Thermal and Enzymatic Conversions. ACS Symposium Series, Vol. 490. American Chemical Society, Washington, DC, pp. 74-86.