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

Šućur, Sanja; Čadež, Neža; Košmerl, Tatjana

doi:10.14720/aas.2016.107.2.17

Cited by 14 publications

(4 citation statements)

References 87 publications

(131 reference statements)

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“…Ferulic acid belongs to the hydroxycinnamic acids and is often esterified with tartaric acid. It serves as a precursor for 4-ethylguaiacol, an off-aroma formed by Brettanomyces [11]. The influence of the yeast on the material is apparent.…”

Section: Resultsmentioning

confidence: 99%

Influence of different commercial yeasts on the phenol pattern of rosé wine

Mandl¹,

Silhavy-Richter²,

Wendelin³

et al. 2017

BIO Web Conf.

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In this experiment, 27 different commercial yeasts were tested for their influence on the phenols of a rosé wine. The phenols depend primarily on the vine variety, cultivation and cellar processing. This experiment sought to clarify how great the influence of the yeast on the phenols is. Blaufränkisch grapes with 20 • KMW were matured in the cellar with 27 different commercial yeasts. The vinification was carried out in 34 l vessels. An HPLC Agilent Technology 1220 (RRLC) with a column of ZORBAX SB-C18 15 × 2.1 mm (1.8 µm) was used for the measurement. 5 µl of the sample were injected directly. The column oven temperature was 40 • C. The transient was 0.5% formic acid (pH = 2.3) and a gradient of methanol (3%, 4%, 14%, 30% and 70%). The detection took place at 280 and 320 nm. It was shown that the effect of yeast on phenols is low. There was a great influence on the chemical substance tyrosol. This is a phenol that can be formed by the yeast itself. The values varied between 5.4 mg and 13.2 mg/l. The already described influence of the duration of fermentation on tyrosol formation could not be confirmed.

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Section: Resultsmentioning

confidence: 99%

Influence of different commercial yeasts on the phenol pattern of rosé wine

Mandl¹,

Silhavy-Richter²,

Wendelin³

et al. 2017

BIO Web Conf.

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show abstract

“…Firstly, cinnmic acid is converted to hydroxycinnamic acid by esterase. Then, cinnamate decarboxylase catalyzes its transformation to 4-ethenyl-2-methoxyphenol [27]. In ROS, the formation of these benzoic volatiles was more activated compared to other samples, while that of styrene was decreased and 1-phenylethanone was not detected in AOR.…”

Section: Resultsmentioning

confidence: 99%

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

Park

Kim

2019

Molecules

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Rice has been fermented to enhance its application in some foods. Although various microbes are involved in rice fermentation, their roles in the formation of volatile compounds, which are important to the characteristics of fermented rice, are not clear. In this study, diverse approaches, such as partial least squares-discriminant analysis (PLS-DA), metabolic pathway-based volatile compound formations, and correlation analysis between volatile compounds and microbes were applied to compare metabolic characteristics according to each microbe and determine microbe-specific metabolites in fermented rice inoculated by molds, yeasts, and lactic acid bacteria. Metabolic changes were relatively more activated in fermented rice inoculated by molds compared to other microbes. Volatile compound profiles were significantly changed depending on each microbe as well as the group of microbes. Regarding some metabolic pathways, such as carbohydrates, amino acids, and fatty acids, it could be observed that certain formation pathways of volatile compounds were closely linked with the type of microbes. Also, some volatile compounds were strongly correlated to specific microbes; for example, branched-chain volatiles were closely link to Aspergillus oryzae, while Lactobacillus plantarum had strong relationship with acetic acid in fermented rice. This study can provide an insight into the effects of fermentative microbes on the formation of volatile compounds in rice fermentation.

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“…Phenolic compounds affect wine colour, the taste of bitterness, and astringency [3,4] and are also critical in long ageing, especially in red wine [5]. When present in high concentrations, 4-EP and 4-EG are responsible for the introduction of unpleasant aromas [6], which causes wine depreciation [6][7][8][9][10][11][12][13][14]. When present at concentrations below the perception thresholds, they add complexity to the wine, but the sensorial perception is not affected [15].…”

Section: Introductionmentioning

confidence: 99%

Removal of 4-Ethylphenol and 4-Ethylguaiacol, from Wine-like Model Solutions, by Commercial Modified Activated Carbons Produced from Coconut Shell

et al. 2022

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When present in high concentrations in red wine, 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) are responsible for the introduction of unpleasant aromas, which causes wine depreciation. The work presented concerns the performance of textural and chemical-modified activated carbons (ACs), produced from coconuts shells, in the treatment of spoiled wines. ACs were submitted to basic and acid treatment, by impregnation into solutions containing NaOH and HNO3, respectively. Modified ACs showed only a small, but noticeable, increase in apparent surface area and micropore volume when compared to the original AC. However, the surface chemistry underwent significant changes. The ability of modified ACs to remove 4-EP and 4-EG, which cause the off-flavor known as “Brett character,” from wine-like solutions has been successfully achieved. On the systems studied, 4-EG was retained in greater extension, but 4-EP was retained more strongly on the surface of the ACs. Ethanol was found to compete with 4-EP and 4-EG for the adsorptive centres. However, when 4-EP and 4-EG were present in the same solution, the addition of ethanol promoted a cooperative effect and favoured the adsorption of both compounds. It should be noted that the modified ACs were able to eliminate 4-EP and 4-EG to levels below their sensory perception thresholds referred for red wine.

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

Cited by 14 publications

References 87 publications

Influence of different commercial yeasts on the phenol pattern of rosé wine

Influence of different commercial yeasts on the phenol pattern of rosé wine

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

Removal of 4-Ethylphenol and 4-Ethylguaiacol, from Wine-like Model Solutions, by Commercial Modified Activated Carbons Produced from Coconut Shell

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