Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis

Agnolucci, Monica; Rea, Francesco; Sbrana, Cristiana; Cristani, Caterina; Fracassetti, Daniela; Tirelli, Antonio; Nuti, Marco

doi:10.1016/j.ijfoodmicro.2010.07.022

Cited by 83 publications

(88 citation statements)

References 27 publications

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“…As cells in a VBNC state are metabolically active, they can potentially spoil wine but contradictory data are found in the literature. Some authors found that VBNC cells of B. bruxellensis can only produce vinyl phenols (Agnolucci et al 2010) while others detected the production of ethyl phenols (Serpaggi et al 2012). The size of VBNC cells decreases significantly (Fig.…”

Section: Application To Oenologymentioning

confidence: 95%

“…Amazingly, most of the spoiled wines appear sterile when using classical microbiology techniques for detection of microorganisms. In the past decade, some authors have therefore demonstrated that yeast, like bacteria, can enter a VBNC state allowing them to survive in harsh conditions (Del Mar et al 2000;Mills et al 2002;Bleve et al 2003;Divol and Lonvaud-Funel 2005;du Toit et al 2005;Barata et al 2008;Agnolucci et al 2010;Serpaggi et al 2012). It has recently been hypothesised that large amounts of SO 2 trigger the entry into this state, probably when the cells are no longer able to eliminate the intracellular SO 2 by means of the mechanisms described above.…”

Section: Intracellular Accumulation and Active Effluxmentioning

confidence: 99%

“…In yeast and particularly in wine conditions, the presence of chemical stressors such as SO 2 has been shown to induce a VBNC state in S. cerevisiae, Candida stellata, Rhodotorula mucilaginosa and Z. bailii (Mills et al 2002;Divol and Lonvaud-Funel 2005) and in B. bruxellensis (Millet and Lonvaud-Funel 2000;du Toit et al 2005;Barata et al 2008;Agnolucci et al 2010). The specific molecular and genetic mode of action for the induction of the VBNC state has yet to be elucidated.…”

Section: Application To Oenologymentioning

confidence: 99%

See 2 more Smart Citations

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Divol

Toit

Duckitt

2012

Appl Microbiol Biotechnol

134

105

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Section: Application To Oenologymentioning

confidence: 95%

Section: Intracellular Accumulation and Active Effluxmentioning

confidence: 99%

Section: Application To Oenologymentioning

confidence: 99%

See 1 more Smart Citation

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Divol

Toit

Duckitt

2012

Appl Microbiol Biotechnol

134

105

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“…This indicates that the overall information about the growth physiology of D. bruxellensis and metabolite production appears to be sometimes contradictory. Some authors concluded that production of ethylphenols was intrinsically related to D. bruxellensis growth (Barata et al, 2008b;Dias et al, 2003;Vigentini et al, 2008), whereas other studies suggest the existence of a sulphiteinduced viable but non-culturable subpopulation, which is able to produce vinylphenols and ethylphenols (Agnolucci et al, 2010;Laforgue and Lonvaud-Funel, 2012;Serpaggi et al, 2012).…”

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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“…Some authors found this yeast to be sensitive to free SO 2 concentrations exceeding 30 mg/L ( Gerbaux et al 2002), explaining why it may frequently be isolated from wines with low levels of SO 2 (Serpaggi et al 2012). Others have observed yeast growth even with concentrations of free SO 2 above 30 mg/L, reflecting the resistance of certain D. bruxellensis strains (Agnolucci et al 2010). The heart of this controversy, however, does not lie in the free form of SO 2 , but rather in the actual effectiveness of its molecular form (Ribereau-Gayon et al 2006;Agnolucci et al 2014), which is dependent on many variations in wine composition, including pH, ethanol content, temperature, anthocyanin levels, and nutrient content (Blomqvist et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology

et al. 2015

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Dekkera bruxellensis is one of the species of yeast, which is most damaging to wine quality, and the tools available to control its growth are limited. In previous studies, nonSaccharomyces yeasts and Dekkera bruxellensis have been significantly restricted during wine-making processes using an innovative approach based on low electric current treatment (LEC). In the present study, LEC techniques were assessed for their capacity to inhibit wine spoilage by D. bruxellensis and to prevent formation of undesirable flavours during storage in oak barrels. Although the effect of SO 2 treatment on D. bruxellensis viability and ATP content was more immediate, from the 30th day onward no significant variations between LEC and SO 2 treatments were observed. At the end of the trial, LEC treatment had had a comparable effect to that of SO 2 addition. Acetic acid content was significantly lower after LEC and SO 2 treatments than in untreated wines and volatile phenols were also found to be significantly lower in the LEC treated wine. Moreover, the results from the panel test clearly indicate that no significant differences were found between the LEC and the SO 2 treated wines. These results clearly indicate that LEC technology could represent a viable tool to limit yeast spoilage caused by D. bruxellensis. The present work represents, to our knowledge, the first attempt to control D. bruxellensis during red wine storage in oak barrels using LEC. The potential industrial applications of LEC technology include the real future possibility of producing a new, marketable range of healthier wines to satisfy the requirements of modern wine consumers.

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Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis

Cited by 83 publications

References 27 publications

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

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

Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology

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