Purification and characterization of a p-coumarate decarboxylase and a vinylphenol reductase from Brettanomyces bruxellensis

Godoy, Liliana; Martı́nez, Claudio; Carrasco, Nelson; Ganga, María Angélica

doi:10.1016/j.ijfoodmicro.2008.05.011

Cited by 67 publications

(73 citation statements)

References 37 publications

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“…D. bruxellensis shows hydroxycinnamate decarboxylase and vinyl reductase activity under oenological conditions to such an extent that the species is considered an undesirable yeast capable of producing high concentrations of 4-ethylphenol (SUÁREZ et al, 2007). Recently, Godoy et al (2008) have shown the presence of a p-coumarate decarboxylase (CD) and a Vinylphenol Reductase (VR) in B. bruxellensis. The authors demonstrated that both enzymatic activities were stable at pH 3.4, but in the presence of ethanol the CD activity decreased drastically while the VR activity was more stable.…”

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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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 metabolic pathway leading to the formation of ethylphenols involves the enzymes hydroxycinnamate decarboxylase [10] and vinylphenol reductase [11,29]. Dekkera members catabolise ferulic, caffeic and p-coumaric acids and possess inducible enzymes with similar pH and temperature optima [12].…”

Section: Introductionmentioning

confidence: 99%

Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine

Morata

Benito

Palomero

et al. 2012

Eur Food Res Technol

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This paper reports the effect of high hydrostatic pressure (HHP) on wines contaminated with Dekkera/ Brettanomyces populations of 10 4 and 10 6 cfu mL -1 growing at either pH 3.2 or 3.6 (both normal pHs for red wine) and at room temperature (25°C). HHP (100 MPa for 24 h) was highly effective at controlling the growth of all combinations of starting yeast population and pH, yet caused scant modification of thermosensitive wine molecules such as pigments and volatile compounds (molecules that greatly influence wine quality). The present results support the potential use of HHP as a means of coldpasteurising wines to control Dekkera/Brettanomyces.

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“…The intensity and temperature of maceration and the use of pectolytic enzymes have been studied as possible factors conditioning the formation of volatile phenols by Brettanomyces and Dekkera from hydroxycinnamic acids released from the grape skins (Gerbeaux et al, 2002). Godoy et al (2008) demonstrated that both enzymatic activities were stable at pH 3.4, but in the presence of ethanol the coumarate decarboxylase activity decreased drastically while the vinyl reductase activity was more stable. Dias et al (2003) described that a 5 % ethanol concentration is adequate to obtain volatile phenols in the culture medium, since an increase in ethanol concentration is detrimental to the yeast population and consequently leads to a decrease in volatile phenols.…”

Section: Temperature Ethanol Concentration Phmentioning

confidence: 98%

“…Also, studies have been carried out to understand the mechanisms of 4-vinylphenol and 4-ethylphenol production (Dias et al, 2003;Godoy et al, 2008;Harris et al, 2008;Harris et al, 2009). Barata et al (2008) concluded that the production of 4-ethylphenol in red wines is related to the presence of growing populations of D. bruxellensis, demonstrating that the primary management objective should not be their complete elimination but their maintenance at constant levels.…”

Section: The Production Of Volatile Phenols By Brettanomyces/dekkeramentioning

confidence: 99%

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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Purification and characterization of a p-coumarate decarboxylase and a vinylphenol reductase from Brettanomyces bruxellensis

Cited by 67 publications

References 37 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

Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine

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

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