Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis

Ganga, María Angélica; Salinas, F.; Ravanal, Cristina; García, Verónica; Carrasco, Carolina; Martı́nez, Claudio; Saavedra, Jorge

doi:10.2225/vol14-issue5-fulltext-2

Cited by 5 publications

(5 citation statements)

References 27 publications

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“…Results obtained by Ganga et al (2011) are similar to that obtained by Dias et al (2003) and GardeCerdán et al (2008), where although D. bruxellensis presents basal coumarate decarboxylase activity, it is necessary to add ethanol to the culture medium to increase its production. Ganga et al (2011) investigated the influence of the interaction between the concentration of p-coumaric acid, ferulic acid and ethanol as well as growth temperature on the production of CD activity and the expression of a putative gene that codes for this enzymatic activity.…”

Section: Temperature Ethanol Concentration Phsupporting

confidence: 88%

“…Ganga et al (2011) investigated the influence of the interaction between the concentration of p-coumaric acid, ferulic acid and ethanol as well as growth temperature on the production of CD activity and the expression of a putative gene that codes for this enzymatic activity. These authors concluded that the interaction of cinnamic acids with growth temperature, and growth temperature with ethanol concentration, as well as ethanol concentration, are highly important variables in the production of CD activity.…”

Section: Temperature Ethanol Concentration Phmentioning

confidence: 99%

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Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Šućur

Čadež

Košmerl

2016

AAS

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This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.Key words: wine, volatile phenols, Brettanomyces, growth, factors, prevention IZVLEČEK HLAPNI FENOLI V VINU: KONTROLNI UKREPI ZA KVASOVKE Brettanomyces/DekkeraTa pregled se osredotoča na znatno število raziskav, ki preučujejo tvorbo hlapnih fenolov s kvasovkami rodu Brettanomyces, ter na mikrobiološke in tehnološke parametre, ki vplivajo na sintezo tovrstnih fenolov v vseh fazah predelave grozdja in predelave vina. Prav tako je obravnavan tudi vpliv hlapnih fenolov na aromo in kakovosti vina ter preventivni ukrepi. Kvasovke rodu Brettanomyces so glavni mikroorganizmi, ki imajo sposobnost pretvorbe hidroksicimetnih kislin v značilne vsebnosti prisotnih hlapnih fenolov v rdečem vinu, predvsem 4-etilfenola in 4-etilgvajakola. Ko hlapni fenoli dosežejo koncentracije nad senzoričnim pragom zaznave za vino, je potem le-to spoznano kot vino z napako. Za nadzor rasti kvasovk rodu Brettanomyces in preprečevanje nastajanja hlapnih fenolov je koristno upoštevati kontrolo kakovosti grozdja ob trgatvi, higienske razmere v vinski kleti, kontrolo količine kisika in sulfita, ter redno kontrolo fizikalno-kemijske sestave vina.

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Section: Temperature Ethanol Concentration Phsupporting

confidence: 88%

Section: Temperature Ethanol Concentration Phmentioning

confidence: 99%

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Šućur

Čadež

Košmerl

2016

AAS

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“…bruxellensis ( Dias et al, 2003b ; Godoy et al, 2008 ; Sturm et al, 2014 ). This evidence has posed the need to investigate the interaction among multiple aspects on the production of VPs ( Ganga et al, 2011 ; Chandra et al, 2014 ). For example, the influence of interactions due to the presence of p -coumaric acid, ferulic acid, and ethanol on CD activity and the expression of its putative gene has been studied ( Ganga et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

“…This evidence has posed the need to investigate the interaction among multiple aspects on the production of VPs ( Ganga et al, 2011 ; Chandra et al, 2014 ). For example, the influence of interactions due to the presence of p -coumaric acid, ferulic acid, and ethanol on CD activity and the expression of its putative gene has been studied ( Ganga et al, 2011 ). Results outlined that although oenological concentrations of p -coumaric and ferulic acids alone did not produced any significant effect on the enzyme activity, this was influenced by interactions between ethanol and cinnamic acid or temperature.…”

Section: Introductionmentioning

confidence: 99%

A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499

et al. 2017

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Dekkera/Brettanomyces bruxellensis, the main spoilage yeast in barrel-aged wine, metabolize hydroxycinnamic acids into off-flavors, namely ethylphenols. Recently, both the enzymes involved in this transformation, the cinnamate decarboxylase (DbCD) and the vinylphenol reductase (DbVPR), have been identified. To counteract microbial proliferation in wine, sulfur dioxide (SO2) is used commonly to stabilize the final product, but limiting its use is advised to preserve human health and boost sustainability in winemaking. In the present study, the influence of SO2 was investigated in relation with pH and ethanol factors on the expression of DbCD and DbVPR genes and volatile phenol production in D. bruxellensis CBS2499 strain under different model wines throughout a response surface methodology (RSM). In order to ensure an exact quantification of DbCD and DbVPR expression, an appropriate housekeeping gene was sought among DbPDC, DbALD, DbEF, DbACT, and DbTUB genes by GeNorm and Normfinder algorithms. The latter gene showed the highest expression stability and it was chosen as the reference housekeeping gene in qPCR assays. Even though SO2 could not be commented as main factor because of its statistical irrelevance on the response of DbCD gene, linear interactions with pH and ethanol concurred to define a significant effect (p < 0.05) on its expression. The DbCD gene was generally downregulated respect to a permissive growth condition (0 mg/L mol. SO2, pH 4.5 and 5% v/v ethanol); the combination of the factor levels that maximizes its expression (0.83-fold change) was calculated at 0.25 mg/L mol. SO2, pH 4.5 and 12.5% (v/v) ethanol. On the contrary, DbVPR expression was not influenced by main factors or by their interactions; however, its expression is maximized (1.80-fold change) at the same conditions calculated for DbCD gene. While no linear interaction between factors influenced the off-flavor synthesis, ethanol and pH produced a significant effect as individual factors. The obtained results can be useful to improve the SO2 management at the grape harvesting and during winemaking in order to minimize the D./B. bruxellensis spoilage.

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“…Ganga et al (2011) have designed a response surface methodology (RSM) to evaluate the effect of enological factors on the activity and expression of decarboxylase in Dekkera. Through RSM, it is possible to evaluate the effects of several factors either individually or collectively.…”

Section: Introductionmentioning

confidence: 99%