期刊
FEMS YEAST RESEARCH
卷 8, 期 7, 页码 1097-1102出版社
OXFORD UNIV PRESS
DOI: 10.1111/j.1567-1364.2008.00415.x
关键词
Dekkera/Brettanomyces bruxellensis; 4-ethylphenol; wine spoilage; phenolic taint
资金
- FCT
- POCI 2010 [POCI/AGR/56771/2004]
The wine spoilage yeast Dekkera bruxellensis was evaluated for the production of 4-ethylphenol under low concentrations (0.02-20 g L-1) of glucose and fructose in synthetic media. Measurable amounts of 4-ethylphenol were produced over 0.2 g L-1 of each sugar. The yeast growth rate and amount of biomass formed increased from 0.2 to 20 g L-1 of glucose or fructose, being accompanied by increasing production of 4-ethylphenol. In red wines, the production of 4-ethylphenol was only observed in the presence of growing populations of indigenous or inoculated strains of D. bruxellensis. The production rate of 4-ethylphenol varied between 22 and 93 mu g day(-1) either with inoculated strains or wild populations in bottled wines. The production rate of 4-ethylphenol as a function of the increase in the number of cells varied from 349 to 1882 mu g L-1 per one log CFU mL(-1). The effect of temperature on cellular viability and 4-ethylphenol production was tested in red wines with indigenous or inoculated strains of D. bruxellensis. Incubation temperatures of 15, 20 and 25 degrees C allowed cellular growth and volatile phenol production. Increasing incubation temperatures to 36 degrees C induced full viability loss of 10 strains of D. bruxellensis within < 12 h.
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