Influence of
            <i>Oenococcus oeni</i>
            and
            <i>Brettanomyces bruxellensis</i>
            on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine

Madsen, Mikkel; Edwards, Nathalia; Petersen, Mikael Agerlin; Mokwena, Lucky; Swiegers, Jan H.; Arneborg, Nils

doi:10.5344/ajev.2016.16015

Cited by 13 publications

(17 citation statements)

References 26 publications

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“…Wine spoilage by the production of volatile phenols is thought to be influenced by the liberation of precursor HCAs from their tartrate ester forms by the cinnamoyl esterase activity of a few specific LAB strains (Chescheir et al, 2015; Madsen et al, 2016). However, the characteristics of the enzymatic activity have not been explored.…”

Section: Discussionmentioning

confidence: 99%

“…Viniflora ® Oenos TM , CH35 TM , Enoferm Alpha TM and Lalvin VP41 TM formerly tested by Chescheir et al (2015) for their cinnamoyl esterase activity in wine, Viniflora ® CiNe and CH11 TM described respectively as CE+ and CE− in Madsen et al (2016) study, the LAB reported in Couto et al (2006) work associated in some way with the production of volatile phenols, together with the commercial O. oeni strain Viniflora ® CH16 TM and L. plantarum strain NOVA TM were screened in the current study for their cinnamoyl esterase activity in a medium culture using 30% of pasteurized wine as a source of tartrate esters. The three O. oeni strains Oenos TM , CH35 TM and CiNe TM were able to release free HCAs from their tartrate ester forms at different yields, with O. oeni CH35 TM having the lowest conversion yield, suggesting that the esterase system might somehow differ between strains.…”

Section: Discussionmentioning

confidence: 99%

“…Lactic acid bacteria possess a substantial collection of enzymes involved in the synthesis and hydrolysis of esters (Sumby et al, 2010) including the wine-associated LAB O. oeni and L. hilgardii , catabolizing volatiles aromatic esters and of which the intracellular esterases have been characterized by Sumby et al (2009, 2013). Among LAB, only O. oeni Oenos TM and CiNe TM strains in wine and the probiotic intestinal bacterium Lactobacillus johnsonii NCC 533 have been found to possess the cinnamoyl esterase activity enable to cleave tartaric salts from phenolic acids (Figure 1) (Bel-Rhlid et al, 2012; Burns and Osborne, 2013; Chescheir et al, 2015; Madsen et al, 2016; Zepeda-Mendoza et al, 2018). Substrate for this enzymatic activity is limited to trans -isomers of the tartrate esters (Hernandez et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

et al. 2019

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Some strains of Oenococcus oeni possess cinnamoyl esterase activity that can be relevant in the malolactic stage of wine production liberating hydroxycinnamic acids that are precursors of volatile phenols responsible for sensory faults. The objective of this study was to better understand the basis of the differential activity between strains. After initial screening, five commercial strains of O. oeni were selected, three were found to exhibit cinnamoyl esterase activity (CE+) and two not (CE−). Although the use of functional annotation of genes revealed genotypic variations between the strains, no specific genes common only to the three CE+ strains could explain the different activities. Pasteurized wine was used as a natural source of tartrate esters in growth and metabolism experiments conducted in MRS medium, whilst commercial trans-caftaric acid was used as substrate for enzyme assays. Detoxification did not seem to be the main biological mechanism involved in the activity since unlike its phenolic cleavage products and their immediate metabolites (trans-caffeic acid and 4-ethylcatechol), trans-caftaric acid was not toxic toward O. oeni. In the case of the two CE+ strains OenosTM and CiNeTM, wine-exposed samples showed a more rapid degradation of trans-caftaric acid than the unexposed ones. The CE activity was present in all cell-free extracts of both wine-exposed and unexposed strains, except in the cell-free extracts of the CE− strain CH11TM. This activity may be constitutive rather than induced by exposure to tartrate esters. Trans-caftaric acid was totally cleaved to trans-caffeic acid by cell-free extracts of the three CE+ strains, whilst cell-free extracts of the CE− strain CH16TM showed significantly lower activity, although higher for the strains in experiments with no prior wine exposure. The EstB28 esterase gene, found in the genomes of the 5 strains, did not reveal any difference on the upstream regulation and transport functionality between the strains. This study highlights the complexity of the basis of this activity in wine related O. oeni population. Variable cinnamoyl esterases or/and membrane transport activities in the O. oeni strains analyzed and a possible implication of wine molecules could explain this phenomenon.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

et al. 2019

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“…Most of these tartaric esters are hydrolyzed only after malolactic fermentation, and it has been hypothesized that the hydrolytic activity of the lactic acid bacteria follows the completion of malic conversion to lactic acid [19,20]. Thus, the pool of hydroxycinnamic acids' precursors provides the substrate for the production of VPs that are higher than the preference thresholds depending on the presence of active B. bruxellensis populations [20,21]. S. cerevisiae may produce vinyl derivatives that may be later reduced by B. bruxellensis.…”

Section: Volatile Phenols (Vps): Their Incidence and Originmentioning

confidence: 99%

Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

Malfeito‐Ferreira

2018

Beverages

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The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality. The effects of ethylphenols and other metabolites on wine flavor is now recognized worldwide and the object of lively debate. The focus of this review is to provide an update of the present knowledge and practice on the prevention of this problem in the wine industry. Brettanomyces bruxellensis, or its teleomorph, Dekkera bruxellensis, are rarely found in the natural environment and, although frequently isolated from fermenting substrates, their numbers are relatively low when compared with other fermenting species. Despite this rarity, they have long been studied for their unusual metabolical features (e.g., the Custers effect). Rising interest over the last decades is mostly due to volatile phenol production affecting high quality red wines worldwide. The challenges have been dealt with together by researchers and winemakers in an effective way and this has enabled a state where, presently, knowledge and prevention of the problem at the winery level is readily accessible. Today, the main issues have shifted from technological to sensory science concerning the effects of metabolites other than ethylphenols and the over estimation of the detrimental impact by ethylphenols on flavor. Hopefully, these questions will continue to be tackled together by science and industry for the benefit of wine enjoyment.

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“…The influence of wine conditions, such as storage temperature, wine pH and ethanol concentration, on the hydrolysis of ρ-coutaric acid during ageing, remains unknown. These factors may explain the contrasting results reported by Chescheir et al (2015) and Madsen et al (2017). Therefore, the objective of this study was to determine the relative impact of O. oeni strain, wine pH, ethanol concentration and storage temperature on the ρ-coumaric and ρ-coutaric acid concentration of Pinot Noir wine during ageing and the effect on volatile phenol production by B. bruxellensis.…”

Section: Introductionmentioning

confidence: 96%

Effect of malolactic fermentation and ageing on the concentration ofρ‐coumaric acid of Pinot Noir wine and the consequence for volatile phenol production byBrettanomyces

DuBois

Shelton

Qian

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims: This study compared changes in the concentration of ρ-coumaric acid in wine because of enzymatic hydrolysis of ρ-coutaric acid by Oenocococcus oeni with that of chemical hydrolysis during ageing. Methods and Results: Malolactic fermentation of a Pinot Noir wine with a cinnamoyl esterase-positive (CE+) O. oeni strain resulted in a significant increase in ρ-coumaric acid concentration. No significant change in ρ-coumaric acid concentration occurred during ageing regardless of wine pH, ethanol concentration or storage temperature. Brettanomyces bruxellensis produced a significantly higher concentration of volatile phenols in wines that underwent malolactic fermentation with the CE (+) O. oeni strain than with the CE (−) strain. Conclusions: The O. oeni strain had significantly more impact on wine ρ-coumaric acid concentration than chemical hydrolysis during ageing. Significance of the Study: The use of CE (+) O. oeni strains should be avoided in wines at risk of Brettanomyces spoilage because of an increase in the concentration of the volatile phenol precursor, ρ-coumaric acid.

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Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine

Cited by 13 publications

References 26 publications

New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

Effect of malolactic fermentation and ageing on the concentration ofρ‐coumaric acid of Pinot Noir wine and the consequence for volatile phenol production byBrettanomyces

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