Interaction of Œnococcus œni and oak wood compounds

Revel, Gilles de; Bloem, Audrey; Augustin, Monique; Lonvaud‐Funel, Aline; Bertrand, Alain

doi:10.1016/j.fm.2004.11.006

Cited by 43 publications

(34 citation statements)

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“…Fifteen strains with markedly low or high glycosidase activities with regard to one or all of the five synthetic substrates were selected for further characterization in the presence of oak wood extracts: strains 3 , 6 , 8 , 10 , 13 , 14 , 15 , 23 , 25 , 30 , 33 , 35 , C1 , C6 and C8 . In an initial experiment, an extract was prepared from untoasted oak wood and 10 volatile compounds that were shown to be released by bacterial glycosidases (de Revel et al. 2005; Bloem et al.…”

Section: Resultsmentioning

confidence: 99%

Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates

Gagné

Lucas

Perellò

et al. 2010

Journal of Applied Microbiology

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Aims: To evaluate the capacity of Oenococcus oeni strains to release aroma compounds from glycosylated precursors by measuring glycosidase activities with both synthetic and natural substrates. Methods and Results: Five glycosidase activities were investigated in 47 O. oeni strains using synthetic substrates. This screening revealed that activity levels vary considerably, not only for each strain (depending on the substrate tested), but also between strains. Fifteen strains exhibiting different activity profiles were further analysed using natural substrates extracted from both untoasted and toasted oak. In the latter, various amounts of aromatic compounds were measured, thus confirming the specific potentials of the selected strains, but the results were different from those obtained using synthetic substrates. In addition, the use of toasted wood extracts significantly increased the release of wood aromas, which minimized differences between strains. Conclusions: The capability of O. oeni to hydrolysate glycoconjugate aroma precursors is strain‐dependent and variable, depending on the substrate. Significance and Impact of the Study: Instead of synthetic substrates, natural aroma precursors should be used for an adequate evaluation of the glycosidase potential of O. oeni.

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Section: Resultsmentioning

confidence: 99%

Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates

Gagné

Lucas

Perellò

et al. 2010

Journal of Applied Microbiology

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“…This compound accelerates the logarithmic bacteria growth phase, which is particularly important at low doses of inoculum. Moreover, vanillin is metabolized by bacteria to compounds, which improve wine aroma [29].…”

Section: Conditions For the Appropriate Course Of Mlf Benefits And mentioning

confidence: 99%

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

Lasik

2013

Eur Food Res Technol

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“…(Edlin, Narbad, Dickinson, & Lloyd, 1995). Moreover to insure an effective anti-microbial action, the level of vanillin required (30-100 mg/L) is one thousand higher (Cerrutti & Alzamora, 1996) than usual wine concentrations (De Revel, Bloem, Augustin, Lonvaud-Funel, & Bertrand, 2005). Its excessive use would lead to a modification of wine aroma.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine

2008

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Interaction of Œnococcus œni and oak wood compounds

Cited by 43 publications

References 10 publications

Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates

Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine

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