The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

Suárez, Ricardo; Suárez-Lepe, José Antonio; Morata, Antonio; Calderón, Fernando

doi:10.1016/j.foodchem.2006.03.030

Cited by 293 publications

(217 citation statements)

References 64 publications

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“…The production and sensorial perception of volatile phenols is dependent on the strain and population of B. bruxellensis, the presence of volatile compound precursors and also the variety of grapes used (Suárez et al, 2007;Wedral et al, 2010;Kheir et al, 2013). Suárez et al (2007) reported the sensory threshold of 4-ethylphenol to be 230 µg/L, while Loureiro and Malfeito-Ferreira (2003) reported a preference threshold of 620 µg/L.…”

Section: Dekkera/brettanomyces Spoilage In Winementioning

confidence: 99%

“…Suárez et al (2007) reported the sensory threshold of 4-ethylphenol to be 230 µg/L, while Loureiro and Malfeito-Ferreira (2003) reported a preference threshold of 620 µg/L. However, these threshold levels can also vary due to the perception of the individual, which is influenced by the wine style, cultivar and the consumer's perceptive abilities .…”

Section: Dekkera/brettanomyces Spoilage In Winementioning

confidence: 99%

“…Furthermore, the use of DMDC can affect alcoholic fermentation negatively if added to grape juice, as 200 mg/L of DMDC added to inoculated grape must showed a four-day fermentation delay (Delfini et al, 2002). For further reviews on these methods, see Suárez et al (2007) and . A triplet combination of lauric arginate, cinnamic acid and sodium benzoate was found to inhibit the growth of B. bruxellensis (Dai et al, 2010), although this method would not be suitable in practice.…”

Section: Control Of B Bruxellensis Spoilage In Winementioning

confidence: 99%

“…filtration, sanitisation) and biologically produced compounds (e.g. the polysaccharide chitosan) have been tested for controlling B. bruxellensis growth and were proven to have limited efficiency (Suárez et al, 2007). In addition, hypersensitivity to SO 2 in some wine consumers has spurred the demand for the use of nonchemical preservatives (Comitini et al, 2004a;Lustrato et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

Mehlomakulu

Setati

Divol

2015

SAJEV

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Red wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonly described as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionally controlled by the use of sulphur dioxide (SO 2 ). However, the concentration of SO 2 , the pH of the wine, the presence of SO 2 -binding chemical compounds in the wine, as well as the strain of B. bruxellensis, determine the effectiveness of SO 2 . Other chemical preservatives have been tested, but are not much more efficient than SO 2 , and methods used to clean barrels are only partially effective. Filtration of wine and the use of electric currents/fields are also reported to alter the physical and sensory properties of wine. In this context, alternative methods are currently sought to achieve full control of this yeast in wine. Killer toxins have recently been proposed to fulfil this purpose. They are antimicrobial compounds secreted by Saccharomyces and non-Saccharomyces yeasts, displaying killer activity against other yeasts and filamentous fungi. They are believed to play a role in yeast population dynamics, and this killer phenotype potentially could be exploited to inhibit the growth of undesired microorganisms within a microbial ecosystem such as that occurring in wine. In this review, non-Saccharomyces killer toxins are described and their potential application in inhibiting B. bruxellensis in wine is discussed in comparison to other tried methods and techniques.

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Section: Dekkera/brettanomyces Spoilage In Winementioning

confidence: 99%

Section: Dekkera/brettanomyces Spoilage In Winementioning

confidence: 99%

Section: Control Of B Bruxellensis Spoilage In Winementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

Mehlomakulu

Setati

Divol

2015

SAJEV

View full text Add to dashboard Cite

show abstract

“…Meanwhile, in red wine, 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) are causative components of the odor that is produced by the spoilage yeast Bretanomyces/Dekkera spp. This yeast can reduce vinyl-phenols to ethyl-phenols (Chatonnet et al, 1992, Suarez et al, 2007. Recently, the "phénolé" off-flavor has been identified in some Japanese wines and the spoilage microbe has been investigated intensively (Onda, 2013).…”

Section: Introductionmentioning

confidence: 99%