Improvement of volatile composition of wines by controlled addition of malolactic bacteria

Maicas, Sergi; Gil, J.; Pardo, Isabel; Ferrer, Sergi

doi:10.1016/s0963-9969(99)00122-2

Cited by 141 publications

(142 citation statements)

References 9 publications

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“…They are synthesized by the grapes but are also produced by yeasts in course of alcoholic fermentation [55]. During malolactic fermentation, significant changes in the concentration of individual esters were observed [56]. Presence of alcohol acyltransferases (ester synthesis) and esterases (ester hydrolysis) in wine yeasts [37] and lactic acid bacteria [57] is well documented.…”

Section: Esterhydrolases and -Synthetasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Section: Esterhydrolases and -Synthetasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…Small concentrations of diacetyl give pleasant, delicate notes of nuts, caramel, and a pleasing buttery taste. However, in higher concentrations (above 1 mg/L), it is responsible for less pleasant intensely buttery tones [11,12,15,21,23,25,28,35]. The metabolites are mainly produced by bacteria involved in spontaneous MLF-namely Pediococcus, Lactobacillus, and Leuconostoc.…”

Section: Citric and Acetic Acid Metabolismmentioning

confidence: 99%

Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region

Lasik-Kurdyś

Gumienna

Nowak

2017

Eur Food Res Technol

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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%

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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Improvement of volatile composition of wines by controlled addition of malolactic bacteria

Cited by 141 publications

References 9 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region

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

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