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Advisor(s)
Abstract(s)
Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis
can produce volatile phenols even with the recommended sulfite dose. The purpose of this study
was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and
micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis
under sulfite stress. In red wine, a high sulfite dose (potassium metabisulfite, 100 mg L1) led to
an immediate death phase followed by growth recovery after two weeks. However, 4-ethylphenol
(4-EP) was continuously produced by dead or nonculturable cells. Nonetheless, an event of growth
recovery could not be observed in the case of the model wine. However, when the model wine was
supplemented with minerals and vitamins, both growth recovery and 4-EP production were noticed,
suggesting that the minerals and vitamins played an important role in maintaining the viability of
cells under the sulfite stress. The yeast could also utilize the p-coumaric acid (p-CA) as an energy
source, showing a specific growth rate of 0.0142 h1 with 1 mM of p-CA in model wine. Furthermore,
the sulfite-stressed cells exhibited ATP production by means of proton efflux while utilizing the p-CA.
This work highlights the novel finding that the conversion of p-CA into 4-EP provides sufficient
energy for the cell to remain metabolically active under the sulfite stress.
Description
Keywords
Brettanomyces bruxellensis red wine spoilage sulfur dioxide sulfite stress p-coumaric acid VBNC volatile phenols 4-ethylphenol wine micronutrients vitamins
Pedagogical Context
Citation
Chandra, M.; Branco, P.; Prista, C.; Malfeito-Ferreira, M. Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis. Beverages 2023, 9, 69
Publisher
MDPI