| Title: | Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines |
| Author(s): | Nunes de Lima A; Magalhaes R; Campos FM; Couto JA; |
| Address: | "Universidade Catolica Portuguesa, CBQF - Centro de Biotecnologia e Quimica Fina - Laboratorio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal. Universidade Catolica Portuguesa, CBQF - Centro de Biotecnologia e Quimica Fina - Laboratorio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal. Electronic address: jcouto@porto.ucp.pt" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Volatile phenols in wines are responsible for unpleasant aromas, which negatively affect the quality of the wine. These compounds are produced from the metabolism of hydroxycinnamic acids, mainly by the yeasts Brettanomyces/Dekkera. Relevant data, potentially useful to support decisions on how to manage the risk of contamination of wines by Brettanomyces/Dekkera, according to the grape varieties used in the vinification, is important to the wine industry. Therefore, the aim of this work was to evaluate the survival and the metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines. Yeast growth and survival were monitored in fifteen wines, five from each of the grape varieties Touriga Nacional, Cabernet Sauvignon and Syrah, inoculated with a strain of D. bruxellensis. Yeast culturable populations of 10(7) CFU mL(-1) were reduced to undetectable numbers in 24 h in all wines. Plate counts of 10(4)-10(6) CFU mL(-1) were, however, detected after 48 h in most of Touriga Nacional and Cabernet Sauvignon wines and later in Syrah. Viability measurement by flow cytometry showed that a significant part of the populations was in a viable but non-culturable state (VBNC). The time required for the recovery of the culturable state was dependent on the wine, being longer on Syrah wines. Besides the production of ethylphenols, the metabolism of hydroxycinnamic acids by VBNC cells led to the accumulation of vinylphenols at relatively high levels, independently of the grape variety. The flow cytometry methodology showed a higher survival capacity of D. bruxellensis in Touriga Nacional wines, which corroborates with the higher amounts of volatile phenols found on this variety" |
| Keywords: | Brettanomyces/growth & development/*metabolism Coumaric Acids/*metabolism Dekkera Fermentation Food Microbiology Hydroxybenzoates Phenols/metabolism Vitis Volatile Organic Compounds/analysis Wine/*analysis/*microbiology Brettanomyces/dekkera Flow cytometr; |
| Notes: | "MedlineNunes de Lima, Adriana Magalhaes, Rui Campos, Francisco Manuel Couto, Jose Antonio eng England 2020/09/12 Food Microbiol. 2021 Feb; 93:103617. doi: 10.1016/j.fm.2020.103617. Epub 2020 Aug 7" |
