Determination of 4-ethylcatechol in wine by high-performance liquid chromatography–coulometric electrochemical array detection

Larcher, R.; Nicolini, G.; Bertoldi, D.; Nardin, T.

doi:10.1016/j.aca.2007.12.038

Cited by 32 publications

(24 citation statements)

References 26 publications

(32 reference statements)

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“…Furthermore, this protein exhibited a substrate specificity towards hydroxycinnamic acids favouring p -coumaric acid and ferulic acid over caffeic acid. Caffeic acid is typically more abundant than p -coumaric acid in wine, particularly when esterified with tartaric acid [40]–[42], whereas wine affected by D. bruxellensis exhibits higher concentrations of 4-ethylphenol (derived from p -coumaric acid) than 4-ethylcatechol [43]. We can, therefore, speculate that the dominant sensory characteristics attributed to D. bruxellensis spoilage of wine are a consequence of DbPad substrate specificity.…”

Section: Resultsmentioning

confidence: 99%

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

et al. 2012

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Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remained poorly understood at the genetic level. In this study we describe whole genome sequencing and analysis for a prevalent wine spoilage strain, AWRI1499. The 12.7 Mb assembly, consisting of 324 contigs in 99 scaffolds (super-contigs) at 26-fold coverage, exhibits a relatively high density of single nucleotide polymorphisms (SNPs). Haplotype sampling for 1.2% of open reading frames suggested that the D. bruxellensis AWRI1499 genome is comprised of a moderately heterozygous diploid genome, in combination with a divergent haploid genome. Gene content analysis revealed enrichment in membrane proteins, particularly transporters, along with oxidoreductase enzymes. Availability of this assembly and annotation provides a resource for further investigation of genomic organization in this species, and functional characterization of genes that may confer important phenotypic traits.

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Section: Resultsmentioning

confidence: 99%

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

et al. 2012

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“…Ethyl and vinyl phenols were analysed using high‐performance liquid chromatography–coulometric electrochemical array detection (HPLC‐ECD) according to Larcher et al . .…”

Section: Methodsmentioning

confidence: 99%

“…Relative peak areas to 2-octanol for each standard were plotted against the actual concentration to obtain standard curves (29). Ethyl and vinyl phenols were analysed using highperformance liquid chromatography-coulometric electrochemical array detection (HPLC-ECD) according to Larcher et al (30).…”

Section: Mineral Elementsmentioning

confidence: 99%

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

et al. 2018

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Apple cider is a traditional beverage in the Italian Alps, but little is reported about is composition. Accordingly, ciders produced with Golden Lasa, Braeburn, Granny Smith, Fuji, Reinette Champagne and Reinette Canada dessert apples were obtained on a semi‐industrial scale using various fermentation options and Saccharomyces cerevisiae strains. A spectrum of compounds was analysed to better characterise the product: phosphate, chloride, nitrate, sulphate, total phenols, 52 mineral elements and 16 volatile compounds. Tristimulus chromatic parameters were measured before and after accelerated ageing and correlated with total phenol concentration. The elemental composition was compared with that of French ciders, revealing significant differences. Yeast related differences were found for several aroma compounds and 4‐ethylcatechol. Apple variety and processing contributed to the differences in methanol content. This work provides the first compositional data of Italian Alps ciders. © 2018 The Institute of Brewing & Distilling

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“…Due to vicinal OH groups, 4-ethylcatechol is thermally unstable at the required analysis temperature; moreover it can also react with most of the commercial available stationary phases used for GC columns. Detection and quantification is usually observed only after chemical derivatization (LARCHER et al, 2008). Conversion rate of hydroxycinnamic acids into volatile phenols in a synthetic medium (Table 4) was obtained through the ratio of the maximum concentration obtained for volatile phenols and the theoretical concentration obtained from 10 mg.L -1 of hydroxycinamic acids.…”

Section: Resultsmentioning

confidence: 99%

“…The presence of 4-ethylcatechol, on the other hand, has been reported only once, by Hesford et al (2004), until Carrillo and Tena (2007) reported the presence of 4-ethylcatechol in some wines affected by Brettanomyces. More recently Larcher et al (2008) developed a HPLC-CEAD method for quantification of 4-ethylcatechol and applied it to Italian wines.…”

Section: Sample Preparationmentioning

confidence: 99%

Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis

et al. 2012

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The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD) was used to quantify the phenolic acids, and gas chromatography (GC) coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS). The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.

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Determination of 4-ethylcatechol in wine by high-performance liquid chromatography–coulometric electrochemical array detection

Cited by 32 publications

References 26 publications

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis

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