Highlight on the problems generated by p-coumaric acid analysis in wine fermentations

Salameh, Dominique; Brandam, Cédric; Medawar, Wissam; Lteif, Roger; Strehaiano, Pierre

doi:10.1016/j.foodchem.2007.09.052

Cited by 52 publications

(46 citation statements)

References 19 publications

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“…A difference between the initial concentration, 10 mg.L -1 of caffeic, ferulic and p-coumaric acids, and the concentration detected by HPLC, immediately after yeast inoculation, was observed (samples B1 to B9). Similar results were described by other authors (MEDAWAR, 2003;SALAMEH et al, 2008). The lost of the hydroxycinamic acids in a synthetic medium might be explained either by their instability at high temperature, by esterification reaction with ethanol, or by the ability of yeast cell walls to adsorb these compounds.…”

Section: Chromatographic Conditionssupporting

confidence: 88%

“…The lost of the hydroxycinamic acids in a synthetic medium might be explained either by their instability at high temperature, by esterification reaction with ethanol, or by the ability of yeast cell walls to adsorb these compounds. Salameh et al (2008) showed that although p-coumaric acid was stable at oenological temperatures, it can, like polyphenols, react with ethanol, and it can also be adsorbed into Brettanomyces yeast.…”

Section: Chromatographic Conditionsmentioning

confidence: 99%

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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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Section: Chromatographic Conditionssupporting

confidence: 88%

Section: Chromatographic Conditionsmentioning

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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“…In plants p-coumaric acid was found mainly in bound form, as a component of lignins and tannins in the form of esters and glycosides. In nature, cinnamic acid derivatives are important metabolic building blocks in the production of lignins for higher plants [6,11]. p-Coumaric acid belongs to a range of compounds that during degradation produces substances which due to their toxicity inhibit biological treatment of the effluents from the food processing industry [5].…”

Section: Introductionmentioning

confidence: 99%

Spectroscopic (FT-IR, FT-Raman,¹H and¹³C NMR) and theoretical studies ofp-coumaric acid and alkali metalp-coumarates

et al. 2012

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The evaluation of the electronic charge distribution in metal complexes enables more precise interpretation of mechanism by which particular metal ions affect biochemical properties of ligands [J. Inorg. Biochem. 99 (2005), 1407–1423, J. Mol. Struct. 919 (2009), 284–289]. In this paper we investigated the influence of alkali metal cations (lithium, sodium, potassium, rubidium and cesium) on the electronic structure ofp-coumaric acid (p-CA). It allowed to observe the systematic changes in the spectra of investigated complexes depending on the position of the element in the periodic table.p-Coumaric acid is a derivative of cinnamic acid that occurs in several plant species. Li, Na, K, Rb and Csp-coumarates were synthesized and the experimental and theoretical FT-IR, FT-Raman,1H and13C NMR spectra ofp-coumaric acid and its salts were registered and analyzed. The structures, atomic charges, infrared and NMR spectra ofp-coumaric acid and Li, Na, K salts were calculated by B3LYP/6-311++G**method.

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“…This result was also obtained at 16 ºC. Salameh et al (2008) indicated that p-coumaric acid can react with the ethanol in the medium or be absorbed through the yeast wall, which leads to a decrease in the acid concentration in the culture medium. A slow metabolization of pcoumaric acid in the culture medium is closely related to the growth rate of the yeast, with yeast growth slower at 10 % than at 3 %.…”

Section: Temperature Ethanol Concentration Phmentioning

confidence: 54%

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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Highlight on the problems generated by p-coumaric acid analysis in wine fermentations

Cited by 52 publications

References 19 publications

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

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

Spectroscopic (FT-IR, FT-Raman,¹H and¹³C NMR) and theoretical studies ofp-coumaric acid and alkali metalp-coumarates

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

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Highlight on the problems generated by p-coumaric acid analysis in wine fermentations

Cited by 52 publications

References 19 publications

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

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

Spectroscopic (FT-IR, FT-Raman,1H and13C NMR) and theoretical studies ofp-coumaric acid and alkali metalp-coumarates

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

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Spectroscopic (FT-IR, FT-Raman,¹H and¹³C NMR) and theoretical studies ofp-coumaric acid and alkali metalp-coumarates