Interaction of Œnococcus œni and oak wood compounds Original Research Article

The purpose of this work was to study the effect of wood extract on Œnococcus œni growth in synthetic media and its influence on the concentration of volatile compounds when lactic acid bacteria (LAB) are present. Analytical results and sensorial consequences are described when malolactic fermentation was performed in tank or barrels. Using gas chromatography-mass spectrometry, the modifications in oaklactone, eugenol, isoeugenol and vanillin levels were monitored in the presence of Œ. œni. These volatile compounds are known to have powerful characteristic odors (woody, spicy, smoky and vanillin) and to play a role in wine aroma. LAB cultures were performed in synthetic media supplemented with oak wood shavings or extracts. The bacterial growth rate was lower in the absence of heated shavings. This study shows that LAB, especially Œ. œni, are able to interact with wood and form volatile compounds. In laboratory medium, the heating of wood favored bacterial viability more than the simple addition of wood shavings. This is the first demonstration of the capacity of wine Œ. œni to enhance volatile compounds from wood.