Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 237, Issue 5, Pages 655-671Publisher
SPRINGER
DOI: 10.1007/s00217-013-2036-4
Keywords
Wine; p-Coumaric acid; 4-Ethylphenol; Bioconversion; Brettanomyces/Dekkera
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Funding
- Le Conseil de la Recherche de l'Universite Saint-Joseph, Beirut, Lebanon
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Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wine's organoleptic characteristics might be influenced or damaged. The aim of this literature review is to provide a better understanding of the physicochemical, biochemical, and metabolic factors that are related to the levels of p-coumaric acid and volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols.
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