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

scholarly journals Microbial changes during malolactic fermentation in red wine elaboration

OENO One ◽  
2005 ◽  
Vol 39 (4) ◽  
pp. 179
Author(s):  
Vincent Renouf ◽  
Emmanuel Gindreau ◽  
Olivier Claisse ◽  
Aline Lonvaud-Funel
Keyword(s):  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Microbial Interactions ◽  
Wine Quality ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Microbial Identification ◽  
Wine Analysis ◽  
Microbiological Methods ◽  
Micro Organisms

<p style="text-align: justify;">Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettanomyces bruxellensis which produces volatile phenols.</p><p style="text-align: justify;">Most of wine microbial studies have been focused on only one species and that can lead to incomplete and biased results by neglecting possible interactions between the populations. The aim of this study was to obtain a global survey of wine microflora and its quantitative and qualitative changes during the malolactic fermentation, the last microbial intervention before sulphur dioxide addition. The results were obtained by chemical wine analysis, conventional microbiological methods and molecular tools for microbial identification (PCR-ITS-RFLP, PCR-DGGE). In this study, conducted under cellar scale conditions, several oenological parameters were considered: two different cellars, three grape varieties, MLF in tank or in barrels, use of malolactic starters or indigenous flora.</p><p style="text-align: justify;">Interactions appeared, mainly between Oenococcus oeni and B. bruxellensis, but also between O. oeni strains. Some explanations are suggested and further investigations are proposed.</p>

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

Cellar Temperature Affects Brettanomyces bruxellensis Population and Volatile Phenols Production in Aging Bordeaux Wines

2019 ◽  
Vol 71 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Alice Cibrario ◽  
Cécile Miot Sertier ◽  
Laurent Riquier ◽  
Gilles de Revel ◽  
Isabelle Masneuf-Pomarède ◽  
...  
Keyword(s):  
Volatile Phenols ◽  
Brettanomyces Bruxellensis

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 Effect of Light and p-Coumaric Acid on the Growth and Expression of Genes Related to Oxidative Stress in Brettanomyces bruxellensis LAMAP2480

2021 ◽  
Vol 12 ◽  
Author(s):  
Daniela Catrileo ◽  
Sandra Moreira ◽  
María Angélica Ganga ◽  
Liliana Godoy
Keyword(s):  
Oxidative Stress ◽  
Antimicrobial Properties ◽  
Growth Curves ◽  
Wine Industry ◽  
Economic Losses ◽  
Protective Effects ◽  
Coumaric Acid ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Expression Of Genes

Brettanomyces bruxellensis is considered the most significant contaminant yeast in the wine industry since it causes a deterioration in the organoleptic properties of the wine and significant economic losses. This deterioration is due to the production of volatile phenols from hydroxycinnamic acids. These compounds possess antimicrobial properties; however, B. bruxellensis can resist this effect because it metabolizes them into less toxic ones. Recent studies have reported that B. bruxellensis grows under different stress conditions, including p-coumaric acid (pCA) but effective methods for its control have not been found yet. Since that in other yeasts, such as Saccharomyces cerevisiae, it has been described that light affects its growth, and we evaluated whether the light would have a similar effect on B. bruxellensis. The results show that at light intensities of 2,500 and 4,000 lux in the absence of pCA, B. bruxellensis LAMAP2480 does not grow in the culture medium; however, when the medium contains this acid, the yeast adapts to both factors of stress managing to grow. The expression of genes related to oxidative stress in B. bruxellensis LAMAP2480, such as SOD1, GCN4, and ESBP6, showed a higher relative expression when the yeast was exposed to 2,500 lux compared to 4,000 lux, agreeing with the growth curves. This suggests that a higher expression of the genes studied would be related to stress-protective effects by pCA.

scholarly journals Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

2020 ◽  
Vol 8 (4) ◽  
pp. 557
Author(s):  
Camila G-Poblete ◽  
Irina Charlot Peña-Moreno ◽  
Marcos Antonio de Morais ◽  
Sandra Moreira ◽  
María Angélica Ganga
Keyword(s):  
Protective Action ◽  
Wine Industry ◽  
Acid Decarboxylase ◽  
Decarboxylase Activity ◽  
Coumaric Acid ◽  
Key Factors ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Adverse Environmental Conditions ◽  
First Time

Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrient availability, low pH, and high levels of ethanol and SO2. In this study, the production of volatile phenols and the growth kinetics of isolates from various regions of Chile were evaluated under stressful conditions. Through randomly amplified polymorphic DNA (RAPD) analysis, 15 strains were identified. These were grown in the presence of p-coumaric acid, a natural antimicrobial and the main precursor of off-flavours, and molecular sulfur dioxide (mSO2), an antimicrobial synthetic used in the wine industry. When both compounds were used simultaneously, there were clear signs of an improvement in the fitness of most of the isolates, which showed an antagonistic interaction in which p-coumaric acid mitigates the effects of SO2. Fourteen strains were able to produce 4-vinylphenol, which showed signs of phenylacrylic acid decarboxylase activity, and most of them produced 4-ethylphenol as a result of active vinylphenol reductase. These results demonstrate for the first time the serious implications of using p-coumaric acid, not only for the production of off-flavours, but also for its protective action against the toxic effects of SO2.

scholarly journals The Effect of Hydroxycinnamic Acids and Volatile Phenols on Beer Quality

2008 ◽  
Vol 114 (4) ◽  
pp. 300-305 ◽  
Author(s):  
S. E. Iyuke ◽  
E. M. Madigoe ◽  
R. Maponya
Keyword(s):  
Hydroxycinnamic Acids ◽  
Volatile Phenols

Racking are key stages for the microbial stabilization of wines

OENO One ◽  
2004 ◽  
Vol 38 (4) ◽  
pp. 219
Author(s):  
Vincent Renouf ◽  
Aline Lonvaud-Funel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Cells ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Yeast Population ◽  
Micro Particles ◽  
Wine Aging

<p style="text-align: justify;">This study aims to understand the effect on micro-organism of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by oxygen and their population increases. Yeasts are concentrated to the bottom of the barrel. Between two successive racking a yeast population gradient was established. Yeast cells which are larger and heavier than bacteria cells and they are deposited on the barrel bottom with other wine micro-particles. In some cases, the yeast population at the bottom was more than thousand times than at the wine surface. Moreover, the species identified at different heights in the barrel were different. <em>Saccharomyces cerevisiae</em> was the main yeast detected at the surface, whereas <em>Brettanomyces bruxellensis</em> was the main yeast lees. After racking yeast population decreases because they are eliminated with the lees during the operation. Among them, <em>Brettanomyces bruxellensis</em> was the majority. Since they are able to produce volatile phenols, their preservation in the barrel can lead to the alteration of the wine. Indeed, the ability of the lees to produce volatile phenols was clearly established. The importance of regular racking for microbial wine stabilization is evident. The risks of «sur lies» wine aging and sticking’s operations are underlined.</p>

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