Impact of Oenococcus oeni on Wine Hydroxycinnamic Acids and Volatile Phenol Production by Brettanomyces bruxellensis

2015 ◽  
Vol 66 (3) ◽  
pp. 357-362 ◽  
Author(s):  
S. Chescheir ◽  
D. Philbin ◽  
J. P. Osborne
Keyword(s):  
Oenococcus Oeni ◽  
Hydroxycinnamic Acids ◽  
Brettanomyces Bruxellensis ◽  
Volatile Phenol

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

Growth and volatile phenol production by Brettanomyces bruxellensis in different grapevine varieties during fermentation and in finished wine

2015 ◽  
Vol 242 (4) ◽  
pp. 487-494 ◽  
Author(s):  
Mahesh Chandra ◽  
Inês Madeira ◽  
Ana-Rute Coutinho ◽  
Helena Albergaria ◽  
Manuel Malfeito-Ferreira
Keyword(s):  
Brettanomyces Bruxellensis ◽  
Volatile Phenol

scholarly journals Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles

2018 ◽  
Vol 69 (4) ◽  
pp. 321-333 ◽  
Author(s):  
Marie Lisandra Zepeda-Mendoza ◽  
Nathalia Kruse Edwards ◽  
Mikkel Gulmann Madsen ◽  
Martin Abel-Kistrup ◽  
Lara Puetz ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Brettanomyces Bruxellensis ◽  
Functional Potential

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

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

The wine microbial consortium: a real terroir characteristic

OENO One ◽  
2006 ◽  
Vol 40 (4) ◽  
pp. 209 ◽  
Author(s):  
Vincent Renouf ◽  
Cécile Miot-Sertier ◽  
Pierre Strehaiano ◽  
Aline Lonvaud-Funel
Keyword(s):  
Species Identification ◽  
Microbial Population ◽  
Microbial Consortium ◽  
Oenococcus Oeni ◽  
Molecular Tools ◽  
Brettanomyces Bruxellensis ◽  
Microbiological Methods ◽  
Pcr Rflp ◽  
Microbial Population Dynamics ◽  
One Year

<p style="text-align: justify;">Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites, which determine wine sensorial qualities. Therefore microbial population enumeration, species identification and strain discrimination from berry surface at harvest to storage in bottle are fundamental. The microbial diversity and significance of its variation according to the estate localization have not really been thoroughly considered in literature. This is the focus of this work. That should be of great interest because the spontaneous microbial population dynamics associated with a wine producing estate provide information on what might be considered as the method to obtain specific terroir typed wine. The both use of conventional microbiological methods like microbial population enumeration on nutritive selective media and efficient molecular tools of species identification like PCR-RFLP for yeasts and PCR-DGGE for bacteria and strains discrimination have demonstrated significant microbial differences between different estates localized in the Bordeaux area. Theses results appeared very interesting since certain microbial species are clearly specific of certain estates, in particular the bacterium Pediococcus parvulus, and also some strains of Saccharomyces cerevisiae, of Oenococcus oeni and Brettanomyces bruxellensis. Within an estate this specificity persists from one year to another. These differences observed suggest that the indigenous winemaking processes can contribute to the specificity of the wines produced on the various estates.. That concludes to the hypothesis of a microbial part in wines speficities.</p>

scholarly journals Influence ofOenococcus oeniandBrettanomyces bruxellensison Aged Wine Microbial Taxonomic and Functional Profiles

2017 ◽  
Author(s):  
Marie Lisandra Zepeda-Mendoza ◽  
Nathalia Kruse Edwards ◽  
Mikkel Gulmann Madsen ◽  
Martin Abel-Kistrup ◽  
Lara Puetz ◽  
...  
Keyword(s):  
Microbial Community ◽  
Esterase Activity ◽  
Oenococcus Oeni ◽  
Flavor Compounds ◽  
Microbial Inoculants ◽  
Wine Quality ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Cinnamoyl Esterase ◽  
Functional Profiles

AbstractIn the wine making process, the interactions between lactic acid bacteria (LAB), yeast and other wine microflora have an impact on the wine quality. In this study, we investigate the influence of the LABOenococcus oeniand the spoilage yeastBrettanomyces bruxellensison the microbial community of a Cabernet Sauvignon wine. We generated metagenomic datasets from inoculations of three strains ofB. bruxellensis, in combination with twoO. oenistrains, one with and one without cinnamoyl esterase activity. This esterase activity releases hydroxycinnamic acids (HCAs) that can subsequently be processed by someB. bruxellensisstrains able to generate off-flavor compounds. We evaluated the influence of theO. oeniandB. bruxellensison the microbial taxonomic and functional potential profile, particularly regarding off-flavor formation due to HCAs. We found that the effect on the microbial profiles depends oni) theO. oeniandB. bruxellensisstrains being combined andii) the abundance they reach in the final wine, which depends on certain unidentified conditions. We confirmed that the potential ofB. bruxellensisto produce off-flavor compounds from HCAs depends on the strain. Interestingly, the samples without microbial inoculants also had this potential, suggesting that native grape microbiota could also influence the levels of HCA. We also found that the presence ofB. bruxellensisdoes not interfere with the malolactic fermentation of the evaluatedO. oenistrains, which leads to a less acidic taste. We show that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence ofO. oeniandB. bruxellensis.

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