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The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine
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Orientador(es)
Resumo(s)
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 mg 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 mg L 1 per
one log CFUmL 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 1C
allowed cellular growth and volatile phenol production. Increasing incubation
temperatures to 36 1C induced full viability loss of 10 strains of D. bruxellensis
within <12 h.
Descrição
Palavras-chave
Dekkera/Brettanomyces bruxellensis 4-ethylphenol wine spoilage phenolic taint
Contexto Educativo
Citação
"FEMS Yeast Research". ISSN 1567-1356. 8 (2008) 1097-1102