ISSN 2756-3685
International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 13 (1), pp. 001-008, January, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Full Length Research Paper
Aroma-Releasing Potential of Chinese Oenococcus oeni Strains Under Abiotic Stress
LI Ya-hui1, FAN Ming-tao1*, RAN Jun-jian1, ZHANG Guo-qiang1 and LIU Yan-lin2
1College of Food Science and Engineering, Northwest A and F University, Yangling, Shaanxi, 712100, China.
2College of Enology, Northwest A and F University, Yangling, Shaanxi, 712100, China.
Accepted 10 September, 2025
β-D-Glucosidase is one of the most interesting glycosidases for hydrolysis of glycoconjugated precursors to release active aromatic compounds in musts and wines. SD-2a and 31MBR are two typical Oenococcus oeni strains widely used in winemaking in China. Up to now, there is still limited information regarding the β-D-glucosidase activity of the two strains. β-D-Glucosidase activity of the two strains was localized and influence of abiotic stress on the enzyme activity was conducted using synthetic substrate in the present study. Both SD-2a and 31MBR possessed β-D-glucosidase activity, activity occurring in whole cells and permeabilized cells but not in the culture supernatant. Whole cells of SD-2a showed higher enzyme activity than that of 31MBR, while 31MBR exhibited higher permeabilized cells activity. β-D-Glucosidase from the two strains remained high activity after both bacteria were stressed under winelike conditions for two hours, however, activity decreased sharply when the bacteria were stressed at 45°C, pH 2.5 or ethanol concentration of 16%. SD-2a proved potential for aroma improvement in winemaking, as the whole cells showed high β-D-glucosidase activity under winelike conditions.
Key words: Oenococcus oeni, β-D-glucosidase, localization, abiotic stress.