Wine Chemistry and Biochemistry
DOI: 10.1007/978-0-387-74118-5_27
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Wine Spoilage by Fungal Metabolites

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Cited by 9 publications
(8 citation statements)
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“…Some authors (Vigentini et al 2008;Agnolucci et al 2009) have recently also noted this phenomenon and confirmed the ability of some strains of D. bruxellensis to produce detectable amounts of cadaverine, hexylamine, phenylethylamine, putrescine and spermidine, under winemodel conditions. However, these hazards are not assessed in routine microbiological control because, in general, their risk of occurrence is rather low (Malfeito-Ferreira et al 2009). …”
Section: Microbiological Controlmentioning
confidence: 98%
“…Some authors (Vigentini et al 2008;Agnolucci et al 2009) have recently also noted this phenomenon and confirmed the ability of some strains of D. bruxellensis to produce detectable amounts of cadaverine, hexylamine, phenylethylamine, putrescine and spermidine, under winemodel conditions. However, these hazards are not assessed in routine microbiological control because, in general, their risk of occurrence is rather low (Malfeito-Ferreira et al 2009). …”
Section: Microbiological Controlmentioning
confidence: 98%
“…Of the many compounds contributing to the complex aroma profile, three frequently reviewed volatile phenols are 4-ethyphenol (4-EP), 4-ethylguaiacol (4-EG), and 4-ethycatechol (4-EC). These compounds are formed through the actions of a decarboxylase enzyme, acting on hydroxycinnamic acids that are part of the non-flavonoid phenol fraction of the phenolic compounds in grapes, followed by a reduction reaction (Fugelsang & Edwards, 2006;Malfeito-Ferreira, Barata, & Loureiro, 2009;Suárez, Suárez-Lepe, Morata, & Calderón, 2007).…”
Section: Introductionmentioning
confidence: 99%
“…On the other hand, Margaret River was frequently associated with "Floral", "Minty", "Medium Body", and "Soft", but less so with "Astringency", "Complexity", and "Leather". "Brett" and "Leather" (or less-frequently cited "Barnyard", data not shown) terms used for the Bordeaux wines are often associated together [42] and originate from bioconversion of hydroxycinnamic acids present in the grapes [43], generating volatile phenols including 4-ethylphenol, 4-ethylguaiacol, and 4-ethylcathecol [44]. The compound 4-ethylcathecol has also been described as presenting a "Savoury" aroma [45].…”
Section: Regional Sensory Profiles For the Online Reviews And The Expmentioning
confidence: 99%