Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/81902
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Type: Journal article
Title: Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni
Author: Sumby, K.
Jiranek, V.
Grbin, P.
Citation: Food Chemistry, 2013; 141(3):1673-1680
Publisher: Elsevier Sci Ltd
Issue Date: 2013
ISSN: 0308-8146
1873-7072
Statement of
Responsibility: 
Krista M. Sumby, Vladimir Jiranek, Paul R. Grbin
Abstract: Previous work has shown that Oenococcus oeni produces esterases that are capable of hydrolysing artificial substrates. Using SPME-GCMS, this study provides evidence that purified O. oeni esterases have the ability to both synthesise and hydrolyse esters. Two purified esterases (EstA2 and EstB28) synthesised ethyl butanoate and ethyl hexanoate to varying degrees. Both purified esterases hydrolysed ethyl butanoate, ethyl hexanoate and ethyl octanoate. Once this dual activity was confirmed, malolactic fermentation (MLF) trials were conducted in wine with O. oeni strains that had been previously observed to have either high or low esterase activity against artificial substrates. Strain specific differences were observed and strains with low esterase hydrolysis activity against artificial substrates had a higher level of total esters measured after MLF. The results demonstrate the impact that O. oeni has on wine aroma and relates this to the ester hydrolysis and synthesis abilities of O. oeni strains.
Keywords: Oenococcus oeni; Esterase; Synthesis; Wine; Ester
Rights: Copyright © 2013 Elsevier Ltd. All rights reserved.
RMID: 0020133592
DOI: 10.1016/j.foodchem.2013.03.087
Appears in Collections:Wine Science publications

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