TY - JOUR T1 - Quantification of Glycosidase Activity in Selected Strains of <em>Brettanomyces bruxellensis</em> and <em>Oenococcus oeni</em> JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 303 LP - 307 DO - 10.5344/ajev.2002.53.4.303 VL - 53 IS - 4 AU - Anna K. Mansfield AU - Bruce W. Zoecklein AU - Robert S. Whiton Y1 - 2002/01/01 UR - http://www.ajevonline.org/content/53/4/303.abstract N2 - Brettanomyces bruxellensis and lactic acid bacteria are common microorganisms capable of modifying wine aroma and flavor. The activity of β-glucosidase against p-nitrophenyl-β-D-glucopyranoside was determined in a model system for 14 strains of Brettanomyces bruxellensis yeast and 9 strains of lactic acid bacteria (Oenococcus oeni). All Brettanomyces strains and 7 Oenococcus strains exhibited enzymatic activity against this substrate. B. bruxellensis β-glucosidase activity was primarily intracellular; O. oeni showed some extracellular activity. Strains showing activity greater than 1000 nmole mL-1 g dry cell mass-1 24 hr-1 for Brettanomyces, or 100 nmole mL-1 g dry cell mass-1 24 hr-1 for Oenococcus, were evaluated for their effect on native Viognier grape glycosides. Neither genus was active on Viognier grape glycosides. ER -