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Chasing wine aroma - does Oenococcus oeni have the potential to release aroma compounds from authentic grape precursors?

Chasing wine aroma - does Oenococcus oeni have the potential to release aroma compounds from authentic grape precursors?

Australian and New Zealand Wine Industry Journal 19(2): 24-26, 28, 30-31

The use of biological processes to increase the varietal character and sensory qualities of wine is discussed. One of these processes is fermentation using yeasts, such as Oenococcus oeni. Data show that O. oeni strains have the potential to release aroma compounds from authentic grape precursors. O. oeni strains possess limited glycosidase activities that can result in the liberation of volatile compounds from their glycoconjugate precursors during malolactic fermentation.

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