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Food Microbiol

Title:		Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma
Author(s):		Curtin CD; Langhans G; Henschke PA; Grbin PR;
Address:		"The Australia Wine Research Institute, Glen Osmond, SA 5064, Australia"
Journal Title:		Food Microbiol
Year:		2013
Volume:		20130622
Issue:		2
Page Number:		241 - 247
DOI:		10.1016/j.fm.2013.06.008
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"Spoilage of red wine by the yeast species Dekkera bruxellensis is a common problem for the global wine industry. When conditions are conducive for growth of these yeasts in wine, they efficiently convert non-volatile hydroxycinnamic acids into aroma-active ethylphenols, thereby reducing the quality of the wine. It has been demonstrated previously that dissolved oxygen is a key factor which stimulates D. bruxellensis growth in wine. We demonstrate that whereas the presence of oxygen accelerates the growth of this species, oxygen-limited conditions favour 4-ethylphenol production. Consequently, we evaluated wine spoilage potential of three D. bruxellensis strains (AWRI1499, AWRI1608 and AWRI1613) under oxygen-limited conditions. Each strain was cultured in a chemically-defined wine medium and the fermentation products were analysed using HPLC and HS-SPME-GC/MS. The strains displayed different growth characteristics but were equally capable of producing ethylphenols. On the other hand, significant differences were observed for 18 of the remaining 33 metabolites analysed and duo-trio sensory analysis indicated significant aroma differences between wines inoculated with AWRI1499 and AWRI1613. When these wines were spiked with low concentrations of 4-ethylphenol and 4-ethylguaiacol, no sensorial differences could be perceived. Together these data suggest that the three predominant D. bruxellensis strains previously isolated during a large survey of Australian wineries do not differ substantively in their capacity to grow in, and spoil, a model wine medium"
Keywords:		Adult Aged Australia Dekkera/genetics/*growth & development/isolation & purification/*metabolism Female Fermentation Humans Male Middle Aged Oxygen/*metabolism Taste Volatile Organic Compounds/*analysis/metabolism Wine/*analysis/*microbiology Young Adult;
Notes:		"MedlineCurtin, Chris D Langhans, Geoffrey Henschke, Paul A Grbin, Paul R eng Research Support, Non-U.S. Gov't England 2013/09/10 Food Microbiol. 2013 Dec; 36(2):241-7. doi: 10.1016/j.fm.2013.06.008. Epub 2013 Jun 22"