Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains  of Brettanomyces Yeast

Lentz, Michael; Harris, Chad

doi:10.3390/foods4040581

Cited by 23 publications

(24 citation statements)

References 34 publications

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“…This observation is in general agreement with published data for other strains that show weak or no inhibition of growth by this compound compared to other cinnamic acids (Harris et al, 2009). When a strain showed variation for inhibition by ferulic acid and p-coumaric acid, it's turned out that ferulic acid was always a more potent inhibitor (Lentz et al, 2015). This data supports results from similar experiments using different strains of B. bruxellensis and B. anomalus (Harris et al, 2009).…”

Section: Precursorssupporting

confidence: 82%

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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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Section: Precursorssupporting

confidence: 82%

“…Recently, Lentz et al (2015) showed that caffeic acid was the weakest inhibitor of the HCAs tested. This observation is in general agreement with published data for other strains that show weak or no inhibition of growth by this compound compared to other cinnamic acids (Harris et al, 2009).…”

Section: Precursorsmentioning

confidence: 99%

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

Šućur

Čadež

Košmerl

2016

AAS

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“…B. bruxellensis is the main spoilage yeast in winemaking, detrimental for wine quality and mainly responsible for volatile phenols release, but also of biogenic amine bioproducts and responsible for considerable economic losses [20,47,48]. In addition to reducing the risks of undesired microbial developments, biocontrol offers opportunities to reduce chemical preservatives such as SO 2 , associated with allergic manifestations in humans.…”

Section: Discussionmentioning

confidence: 99%

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

Berbegal

Garofalo

Russo³

et al. 2017

Fermentation

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Abstract:Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward the goal of more sustainable food systems. Brettanomyces bruxellensis is a wine spoilage microorganism that produces several compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols. To control the proliferation of this yeast, sulfur dioxide is commonly employed, but the efficiency of this compound depends on the B. bruxellensis strain; and it is subject to wine composition and may induce the entrance in a viable, but nonculturable state of yeasts. Moreover, it can also elicit allergic reactions in humans. In recent years, biological alternatives to sulfur dioxide such as the use of yeasts and lactic acid bacteria starter cultures as biocontrol agents are being investigated. The controlled inoculation of starter cultures allows secure, fast and complete alcoholic and malolactic fermentations, limiting the residual nutrients that B. bruxellensis utilizes to survive and grow in wine. The current study is focused on the assessment of the effect of autochthonous yeasts and bacterial strains from the Apulia Region on the development of B. bruxellensis in wine, in terms of both growth and volatile phenols' production. The investigation evidences the positive role of indigenous mixed cultures in the control of this spoilage yeast, either co-inoculating different strains of Saccharomyces cerevisiae, S. cerevisiae/non-Saccharomyces or co-inoculating S. cerevisiae/Oenococcus oeni. Our findings expand the existing knowledge of the application of protechnological microbial diversity and of non-Saccharomyces as a biocontrol agent in oenology. We report a further demonstration of the interest in selecting indigenous strains as a strategic tool for winemakers interested in the improvement of regional wines.

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“…Commercial interest in these yeasts has resulted in a growing body of data related to their contribution to wine and beer flavor. Genetic and physiological analysis of B. bruxellensis strains that vary in geographical and source environment suggests niche adaptation, as strains cluster more strongly by the isolation environment than by geography [64][65][66][67][68]. There are notable differences between beer and wine strains at the whole genome level and for SNPs, including genes involved in volatile phenol production [66,67].…”

Section: Microbial Enzymatic Decarboxylation To Vinyl Derivativesmentioning

confidence: 99%

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Lentz

2018

Fermentation

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Abstract:Beer is a complex beverage containing a myriad of flavor-and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.

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Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast

Cited by 23 publications

References 34 publications

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

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

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

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