Factors Affecting the Hydroxycinnamate Decarboxylase/Vinylphenol Reductase Activity of Dekkera/Brettanomyces: Application for Dekkera/Brettanomyces Control in Red Wine Making

被引：37

作者：

Benito, S. ^{[1
]}

Palomero, F. ^{[1
]}

Morata, A. ^{[1
]}

Calderon, F. ^{[1
]}

Suarez-Lepe, J. A. ^{[1
]}

机构：

[1] Univ Politecn Madrid, Dpto Tecnol Alimentos, ETS Ingenieros Agronomos, E-28040 Madrid, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2009年 / 74卷 / 01期

关键词：

Dekkera; Brettanomyces; growth inhibitors; hydroxycinnamate decarboxylase; vinylphenol reductase activity; red wines; SOLID-PHASE MICROEXTRACTION; BAR SORPTIVE EXTRACTION; DEKKERA-BRUXELLENSIS; VOLATILE PHENOLS; YEASTS; BRETTANOMYCES; IDENTIFICATION; 4-ETHYLPHENOL; ETHYLPHENOLS; TEMPERATURE;

D O I：

10.1111/j.1750-3841.2008.00977.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The growth of Dekkera/Brettanomyces yeasts during the ageing of red wines-which can seriously reduce the quality of the final product-is difficult to control. The present study examines the hydroxycinnamate decarboxylase/vinylphenol reductase activity of different strains of Dekkera bruxellensis and Dekkera anomala under a range of growth-limiting conditions with the aim of finding solutions to this problem. The yeasts were cultured in in-house growth media containing different quantities of growth inhibitors such as ethanol, SO2, ascorbic acid, benzoic acid and nicostatin, different sugar contents, and at different pHs and temperatures. The reduction of p-coumaric acid and the formation of 4-ethylphenol were periodically monitored by HPLC-PDA. The results of this study allow the optimization of differential media for detecting/culturing these yeasts, and suggest possible ways of controlling these organisms in wineries.

引用

页码：M15 / M22

页数：8

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