J S Sáez1, C A Lopes, V C Kirs, M P Sangorrín. 1. Laboratorio de Microbiología y Biotecnología, Instituto Multidisciplinario de Investigación y Desarrollo de la Patagonia Norte (IDEPA, CONICET-Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina.
Abstract
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 microg l(-1), respectively), as well as the highest levels of 4-vinylphenol (>4500 microg 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.
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 microg l(-1), respectively), as well as the highest levels of 4-vinylphenol (>4500 microg 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.
Authors: S D C Mendes; M Ramírez-Castrillón; N P Feldberg; F C Bertoldi; P Valente Journal: World J Microbiol Biotechnol Date: 2017-05-26 Impact factor: 3.312
Authors: Maxwell Mewa-Ngongang; Heinrich W du Plessis; Seteno K O Ntwampe; Boredi S Chidi; Ucrecia F Hutchinson; Lukhanyo Mekuto; Neil P Jolly Journal: Foods Date: 2019-02-02