Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids in Red Wines by Brettanomyces bruxellensis

2013 ◽  
Vol 61 (47) ◽  
pp. 11610-11617 ◽  
Author(s):  
Lauren M. Schopp ◽  
Jungmin Lee ◽  
James P. Osborne ◽  
Stuart C. Chescheir ◽  
Charles G. Edwards
Keyword(s):  
Hydroxycinnamic Acids ◽  
Red Wines ◽  
Brettanomyces Bruxellensis

scholarly journals Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis

2020 ◽  
Vol 92 ◽  
pp. 103577
Author(s):  
Alice Cibrario ◽  
Marie Claire Perello ◽  
Cécile Miot-Sertier ◽  
Laurent Riquier ◽  
Gilles de Revel ◽  
...  
Keyword(s):  
Red Wines ◽  
Carbohydrate Composition ◽  
Brettanomyces Bruxellensis ◽  
Early Aging

The effects of extracellular pH and hydroxycinnamic acids influence the intracellular pH of Brettanomyces bruxellensis DSM 7001

LWT ◽  
2014 ◽  
Vol 59 (2) ◽  
pp. 1088-1092 ◽  
Author(s):  
Simona Campolongo ◽  
Henrik Siegumfeldt ◽  
Thomas Aabo ◽  
Luca Cocolin ◽  
Nils Arneborg
Keyword(s):  
Intracellular Ph ◽  
Extracellular Ph ◽  
Hydroxycinnamic Acids ◽  
Brettanomyces Bruxellensis

scholarly journals Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines

Wine Studies ◽  
2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Pedro Miguel Izquierdo-Cañas ◽  
Esteban García-Romero ◽  
Adela Mena-Morales ◽  
Sergio Gómez-Alonso
Keyword(s):  
Malolactic Fermentation ◽  
Hydroxycinnamic Acids ◽  
Phenolic Composition ◽  
Colour Stability ◽  
Red Wines ◽  
Colour Intensity ◽  
Degree Of Polymerisation ◽  
Polyphenolic Composition ◽  
Colour Parameters

In the present work we evaluate the effects of malolactic fermentation (MLF) on the colour parameters and polyphenolic composition of Petit Verdot red wines. MLF caused a significant decrease in colour intensity in wines, approximately 9%. In line with that, the results showed a decrease in the concentration of anthocyanins (acylated and non-acylated), but an increase of the pyranothocyannins concentration. MLF did not produce important variations on the content of hydroxycinnamic acids derivatives, stilbenes and flavonols. Regarding flavan-3-ols, MLF caused a decrease in monomers, total flavan-3-ols and percentage of galloylation, and an increase on the percentage of prodelphinidins. However, no effect over mean degree of polymerisation was observed. Thus, it is unlikely that these changes may affect the acceptability of wines by consumers.

scholarly journals Effectiveness of chitosan preparations against Brettanomyces bruxellensis grown in culture media and red wines

OENO One ◽  
2016 ◽  
Vol 50 (1) ◽  
pp. 49 ◽  
Author(s):  
Biljana Petrova ◽  
Zachary M. Cartwright ◽  
Charles G. Edwards
Keyword(s):  
Culture Media ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Red Wines ◽  
Crab Shell ◽  
Wine Quality ◽  
Brettanomyces Bruxellensis ◽  
Log Reduction ◽  
Yeast Viability ◽  
Fungal Chitosan

<p style="text-align: justify;"><strong>Aim</strong>: The antimicrobial properties of chitosan from different sources (fungal, crab shell, and lactate-forms) against <em>Brettanomyces bruxellensis</em> in culture media and red wines were investigated.</p><p style="text-align: justify;"><strong>Methods and results</strong>: While concentrations of 4 to 8 g/hL were needed for crab shell or lactate-forms of chitosan to reduce yeast viability in liquid media, fungal chitosan did not exhibit antimicrobial activities no matter the concentration. <em>B. bruxellensis</em> E1 and I1a were inoculated into Cabernet Sauvignon wine at 10<sup>6</sup> cfu/mL and treated with 0, 4, 8 and 12 g/hL fungal chitosan. In contrast to previous results with media, addition of fungal chitosan to a red wine resulted in a three-log reduction of culturability. Addition of fungal chitosan also reduced the viability of <em>B. bruxellensis</em> growing in oak barrels containing Merlot wine from 10<sup>5</sup> cfu/mL down to ≈10<sup>2</sup> cfu/mL.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Depending on concentration, all preparations of chitosan added to red wines greatly reduced populations of <em>B. bruxellensis</em>. However, wines were not completely stable after treatment as populations eventually increased.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: As <em>B. bruxellensis</em> is considered to be a worldwide threat to wine quality, it is crucial to improve knowledge of alternative control methods and strategies such as chitosan that winemakers can apply.</p>

Changes in Phenolic Compounds of Aragón Red Wines During Alcoholic Fermentation

2011 ◽  
Vol 17 (2) ◽  
pp. 77-86 ◽  
Author(s):  
E. Puértolas ◽  
I. Álvarez ◽  
J. Raso
Keyword(s):  
Phenolic Compounds ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Phenolic Content ◽  
Hydroxycinnamic Acids ◽  
Red Wines ◽  
Grape Variety

Changes in the principal phenolic compounds during the maceration-fermentation process of Garnacha, Merlot and Syrah grapes cultivated in Aragón region (northeast of Spain) have been investigated. While Garnacha is a traditional grape variety cultivated in this region, Merlot and Syrah have been introduced recently. During fermentation, Syrah showed the highest concentration in anthocyanins, flavan-3-ols and flavonols (802.7 ± 0.5 mg/L, 74.7 ± 2.4 mg/L and 37.1 ± 1.5 mg/L at the end of fermentation, respectively). Unexpectedly, Garnacha, a variety with lower phenolic content, showed the highest amount of hydroxycinnamic acids (83.1 ± 5.6 mg/L at the end of fermentation). The overall results also indicated that the evolution during maceration-fermentation process of the different phenolic compounds and their concentrations were influenced by the varietal factor.

Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine

2016 ◽  
Vol 68 (1) ◽  
pp. 23-29 ◽  
Author(s):  
Mikkel Gulmann Madsen ◽  
Nathalia Kruse Edwards ◽  
Mikael Agerlin Petersen ◽  
Lucky Mokwena ◽  
Jan Hendrik Swiegers ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Hydroxycinnamic Acids ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis
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