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Glycosides are flavorless compounds often found in plants/fruits that are composed of a molecule (often a flavor active compound) bound to a sugar molecule. The glycosidic bond can be broken, releasing the sugar molecule and the potentially flavor active compound. These bonds can be broken with exposure to acid, as well as specific enzymes which can be added synthetically or produced naturally by some microorganisms, including some strains of ''Brettanomyces'' <ref>[https://en.wikipedia.org/wiki/Glycoside "Glycoside." Wikipedia. Retrieved 06/27/2016.]</ref>. When the glycosidic bond is broken by an enzyme produced by a microorganism, it can be classified under the generic term as a [https://en.wikipedia.org/wiki/Biotransformation "biotransformation"] <ref>[http://www.sawislibrary.co.za/dbtextimages/17163.pdf Enzymes in Winemaking: Harnessing Natural Catalysts for Efficient Biotransformations - A Review. P. van Rensburg and I.S. Pretorius. 2000.]</ref>. The release of flavor molecules from glycosides is thought to contribute to the flavor development of aging wines, as well as kriek (cherry) lambic <ref name="Daenen2"></ref>. It is speculated that flavor compounds from hops can also be released from glycosides <ref name="Daenen1"></ref>.