• » Winemaking Processes
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024


Nadia D ’Incecco, Eveline Bartowsky, Stella Kassara, Anna Lante, Paolo Spettoli, Paul Henschke (2004) Food Microbiology, 21, 257-265

The work was undertaken to establish whether O. oeni is able to release aglycons from authentic wine glycosides during MLF. In order to study wine glycosides which had not already been subjected to bacterial glycosidases, wine was prepared from undamaged grapes fermented with pure yeast culture (AWRI 838 starter culture for alcoholic fermentation). Glycosides were isolated from a Chardonnay wine that had not been subjected to any bacterial activity during its preparation and glycosides were then used in a chemically defined wine (CDW) medium. O. oeni strain Lalvin EQ54 was inoculated and various glycosidic enzymes were added to the medium creating eight combinations, in two duplicates, to reveal the specificity of the bacterial glycosidases and to establish the successive release of sugar moieties. At MLF ending, routine analysis of wine were performed and glycosidases activity was assessed. Results obtained pointed out that O. oeni has the necessary glycosidases for the sequential liberation of the disaccharide sugars from wine glycosides. Glycosidases, produced by Oenococcus oeni strain contributed to the release of volatile aglycons from their glycosylated precursors. Release of aglycons was increased when purified glycosidase were added to O. oeni strain. We advise you to read the entire aticle. Original Title: Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation

Published on 07/30/2004
Related sheets
    E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:08/10/2005
    Protein Instability in White Wines, How to Manage it
    Matteo Marangon | University of Padova (Italy)
    This video covers the recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines. - The methods for...
    Price:47 €(Tax included)
    Published on:10/18/2023
    Protection against spoilage microorganisms: alternatives to SO2
    Video Extract from Fernando Zamora's presentation at Macrowine
    Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
    Published on:09/06/2023
    Sparging of wine: don’t stress
    Wessel du Toit | University of Stellenbosh – South Africa
    High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influen...
    Price:60 €(Tax included)
    Published on:07/26/2023
    Emerging non-thermal technologies applied to winemaking
    Antonio MORATA, Universidad Politécnica de Madrid, Spain
    In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
    Price:27 €(Tax included)
    Published on:09/20/2022
    All acids are equal, but some are more equal than others: (BIO)ACIDIFICATION OF WINES
    Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
    Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
    Published on:07/13/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,609375