Sensorially-active compounds higher alcohols

Besides diacetyl, O. oeni can also synthesize higher alcohols and other compounds as by-products of their metabolism (Tracey and Britz, 1989 Edwards and Peterson, 1994 De Revel et al., 1999 Maicas et al., 1999 Delaquis et al., 2000). More recent evidence indicates that O. oewipossesses P-glucosidase activity (Section 1.5.4), an enzyme responsible for hydrolysis of monoglucosides, which can alter the sensory characteristics of a wine (Grimaldi et al., 2000 Boido et al., 2002 Mansfield et al., 2002 Ugliano et al., 2003 DTncecco et al., 2004). 

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