Effect of ß-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation

被引:92
作者
Boido, E
Lloret, A
Medina, K
Carrau, F
Dellacassa, E
机构
[1] Fac Quim, Catedra Farmacognosia & Prod Nat, George Town 11800, Malaysia
[2] Univ Republ, Fac Quim, Sect Enol, George Town 11800, Malaysia
关键词
Tannat wine; malolactic fermentation; ss-glycosidase activity; glycoconjugate; benzyl and geranyl glycosides; aroma;
D O I
10.1021/jf0109367
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Under traditional wine-making conditions, this work examines the beta-glycosidic activity of Oenococcus oeni on glycosylated aroma compounds of Tannat wines during malolactic fermentation (MLF) by comparing the changes on slected aglycones liberated. MLF diminished the content of all the glycosylated compounds. The level of the free aroma components was slightly modified by the action of the malolactic fermentation so that the cleavage of the glycosidic linkage by the beta-glycosidic activity of O. oeni did not appear to increase significatively the aglycone contents. The consequences of further chemical rearrangements of the algycones under wine conditions were explored using synthesized glycoconjugates on synthetic medium. Bacteria could also be responsible for the cleavage of aroma glycosylated compounds, being the aglycone adsorbed on polysaccharides or peptidoglycans and was released into the external medium. This hypothesis was studied through the evaluation of a stable arrangement of aroma compounds with polysaccharides produced by lactic acid bacteria. A possible retaining of free-made aroma compounds into the whole cells of O. oeni was also investigated through cell culture analysis. Through the results obtained, we assume stable linkage of aroma compounds with bacterial polysaccharides.
引用
收藏
页码:2344 / 2349
页数:6
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