Premium
Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis
Author(s) -
Sáez J.S.,
Lopes C.A.,
Kirs V.C.,
Sangorrín M.P.
Publication year - 2010
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2010.02878.x
Subject(s) - wine , phenols , yeast , food science , fermentation , yeast in winemaking , saccharomyces cerevisiae , chemistry , winemaking , food spoilage , pichia , biology , biochemistry , bacteria , pichia pastoris , genetics , recombinant dna , gene
Aims: To investigate whether the presence of Pichia guilliermondii impacts on the production of volatile phenols from mixed wine fermentations with Dekkera bruxellensis and Saccharomyces cerevisiae. Methods and Results: Four inoculation strategies were performed in small‐scale fermentations involving P. guilliermondii , D. bruxellensis and S. cerevisiae using Syrah grape juice supplemented with 100 mg l −1 of p ‐coumaric acid. High pressure liquid chromatography was used for the quantification or volatile phenols. Significant high levels of 4‐ethylphenol and 4‐ethylguaicol (720 and 545 μg l −1 , respectively), as well as the highest levels of 4‐vinylphenol (>4500 μg l −1 ), were observed when P. guilliermondii species was inoculated from the beginning of the fermentation. Conclusions: The metabolic interaction occurring between the high vinylphenol producer species P. guilliermondii and D. bruxellensis exhibiting a high vinylphenol reductase activity resulted in an increased production of volatile phenols in wine. Significance and Impact of the Study: Pichia guilliermondii must be considered a very important spoilage yeast in the wine industry capable of producing large amounts of volatile phenols.