期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 237, 期 5, 页码 655-671出版社
SPRINGER
DOI: 10.1007/s00217-013-2036-4
关键词
Wine; p-Coumaric acid; 4-Ethylphenol; Bioconversion; Brettanomyces/Dekkera
资金
- Le Conseil de la Recherche de l'Universite Saint-Joseph, Beirut, Lebanon
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据