Influence of glycosides on behavior of Oenococcus oeni in wine condition: growth, substrates and 2 aroma compounds

MATURANO CARMEN; SAGUIR, FABIANA MARÍA

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2017 vol. 33 p. 151 - 163

0959-3993

Autochthonous Oenococcusoeni strains (MS9, MS20 and MS46) with good malolactic performanceand yielding adequate diacetyl levels, were selected to investigate the effectof synthetic and grape glycosides on bacterial growth, substrate utilizationand ¥â-glucosidase (©¬Glu),¥á-arabinofuranosidase (¥áAra) and ¥á-rhamnopyranosidase (¥áRha) activitiesin a wine-like medium, pH 4.0 (WBM). In addition, changes in the volatilecompounds profile after fermentation with the MS46 strain were analyzed. Allstrains grew and efficiently degraded L-malic acid in WBM where ©¬Glu and ¥áAra activities were detected butnot ¥áRha. In presence of a syntheticglycoside (eriodictyol 7-O-©¬-rutinoside), bGlu activity was enhanced while low levels of aRha were detected, showing the MS46strain thebetter performance. Glycosides extracted from grape must under differentconditions allowed maximum growths, L-malic acid utilization rates and glycosidaseactivities by the MS46 strain. Thus, bGlu,¥áAra and ¥áRha activities increased between 30 -50 % and 3 - 10 % respectively. This correlated to significantchanges in total esters, higher alcohols and aldehydes atthe end of malolactic fermentation, where esters increased by up to 140 %.Formation or increase of ethyl and acetate esters up to 100-times more thanalcohols or esters consumed highlighted the main role of this microorganism inesters synthesis. Results obtained encourage the potential use of selectedindigenous O. oeni strains as a toolto enhance wine complexity duringMLF, mainly on highly fruity aroma.