Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis.
Lett Appl Microbiol
; 51(2): 170-6, 2010 Aug.
Article
em En
| MEDLINE
| ID: mdl-20565575
ABSTRACT
AIMS:
To investigate whether the presence of Pichia guilliermondii impacts on the production of volatile phenols from mixed wine fermentations with Dekkera bruxellensis and Saccharomyces cerevisiae. METHODS ANDRESULTS:
Four inoculation strategies were performed in small-scale fermentations involving P. guilliermondii, D. bruxellensis and S. cerevisiae using Syrah grape juice supplemented with 100 mg l(-1) of p-coumaric acid. High pressure liquid chromatography was used for the quantification or volatile phenols. Significant high levels of 4-ethylphenol and 4-ethylguaicol (720 and 545 microg l(-1), respectively), as well as the highest levels of 4-vinylphenol (>4500 microg l(-1)), were observed when P. guilliermondii species was inoculated from the beginning of the fermentation.CONCLUSIONS:
The metabolic interaction occurring between the high vinylphenol producer species P. guilliermondii and D. bruxellensis exhibiting a high vinylphenol reductase activity resulted in an increased production of volatile phenols in wine. SIGNIFICANCE AND IMPACT OF THE STUDY Pichia guilliermondii must be considered a very important spoilage yeast in the wine industry capable of producing large amounts of volatile phenols.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Fenóis
/
Pichia
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Saccharomyces cerevisiae
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Vinho
/
Dekkera
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Compostos Orgânicos Voláteis
Idioma:
En
Ano de publicação:
2010
Tipo de documento:
Article
País de afiliação:
Argentina