Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation

By N. D’Incecco, E. Bartowsky, S. Kassara, A. Lante, P. Spettoli, P. Henschke. 2004

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Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review (2015, background): “…to effect of yeast strain on glycoside hydrolysis, many studies have been done to assess the possible ability of malolactic bacteria, in particular Oenococcus oeni, to hydrolyze volatile aroma glycosides (Barbagallo et al. 2004, Boido et al. 2002, D’Incecco et al. 2004, Grimaldi et al. 2005).”
Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine (2009, background): “Liberation of the bound aglycon during winemaking by yeast or bacterial enzymatic hydrolysis involves the sequential release of the sugar moieties (Günata et al. 1990; D’Incecco et al. 2004).”
Yeast and bacterial modulation of wine aroma and flavour (2005, background): “More recent studies using Tannat wine or an isolated Chardonnay wine glycosidic extract in synthetic wine medium demonstrated that there was some limited release of glycosylated wine volatiles by Oenococcus oeni during malolactic fermentation (Boido et al. 2002, D’Incecco et al. 2004).”
Malolactic Fermentation: The ABC’s of MLF (2016, background): “Many volatile aroma compounds are present in the grape bound to a sugar moiety (D'Incecco et al., 2004).”