Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Microbiology Année : 2008

Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni

Audrey Bloem
  • Fonction : Auteur
Aline Lonvaud
  • Fonction : Auteur
Gilles de Revel
  • Fonction : Auteur

Résumé

Malolactic fermentation (MLF), which is conducted by lactic acid bacteria (LAB), has a significant influence on the stability and organoleptic quality of wine. Recent studies have shown that when MLF is carried out in oak wood barrels, LAB were also able to interact with wood and increase volatile compound contents such as vanillin during MLF. The release of these compounds indicates that LAB may convert vanillin precursors present in oak wood. In this work, the effect of commercial glycosidases on the released vanillin was firstly studied. This aldellyde is present in wood extracts in nionoglycosidic forms where the major glycones are arabinose and xylose. Other aglycons released during MLF in barrels, syringaidehyde and whisky-lactones, can be considered as other sources of aroma. Secondly, strains selected with high activities toward glycoside substrates could hydrolyse vanillin glycoside precursors from oak wood with the same efficiency as commercial enzymes.

Dates et versions

hal-02664886 , version 1 (31-05-2020)

Identifiants

Citer

Audrey Bloem, Aline Lonvaud, Gilles de Revel. Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni. Food Microbiology, 2008, 25 (1), pp.99-104. ⟨10.1016/j.fm.2007.07.009⟩. ⟨hal-02664886⟩

Collections

INRA INRAE
9 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More