The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine
2008
Barata, André | Pagliara, Daniela | Piccininno, Tiziana | Tarantino, Francesco | Ciardulli, Wilma | Malfeito-Ferreira, Manuel | Loureiro, Virgílio
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 μg 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 μg L⁻¹ per one log CFU mL⁻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 °C allowed cellular growth and volatile phenol production. Increasing incubation temperatures to 36 °C induced full viability loss of 10 strains of D. bruxellensis within <12 h.
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