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Exoenzymes of Wine Microorganisms

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Biology of Microorganisms on Grapes, in Must and in Wine

Wine-associated microorganisms like yeasts and lactic acid bacteria produce a wide spectrum of exoenzymes (e.g., proteases, glucanases, glucosidases, esterases, lipases, tannases, phenoloxidases). The individual members of the wine microflora display their specific enzyme spectrum at different stages of vinification. Glucanases and phenoloxidases produced by Botrytis cinerea as part of the grape infection process may enter the must and alter its composition. Polysaccharide-degrading enzymes mainly produced by non-Saccharomyces cerevesiae yeasts and members of the genera Lactobacillus and Pediococcus dominate in the early stage of fermentation. Strains of Oenoccoccus oeni produce esterases and tannases, which may affect wine taste after completion of the alcoholic fermentation. Our present knowledge about the ecological relevance of the microbial exoenzymes, their effects on the final product, and their biotechnological potential for wine-making is far from complete and efforts further studies.

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  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Mainz, 55099, Germany

    Harald Claus

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  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

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Claus, H. (2009). Exoenzymes of Wine Microorganisms. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_14

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