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Archives of Microbiology

, Volume 146, Issue 1, pp 96–98 | Cite as

Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeast

  • Tamila Heresztyn
Original Papers

Abstract

The formation of 4-ethyl and 4-vinyl derivatives of guaiacol, phenol and syringol from ferulic acid,p-coumaric acid and sinapic acid, respectively, byBrettanomyces sp. in a synthetic medium was studied by gas chromatography-mass spectrometry. Some of these metabolites possess strong spicy, smoke-like, medicinal, clove-like, woody or phenolic odours and their role as spoilage compounds in wine is discussed. Their formation appears to be characteristic of this yeast genus and its sporulating formDekkera, suggesting these yeasts are Pof+. This paper attempts to clarify the distinctive and ‘characteristic’ odours which have long been attributed toBrettanomyces yeast metabolism.

Key words

Brettanomyces intermedius B. anomalus Wine spoilage Ferulic acid metabolism p-Coumaric acid Sinapic acid 4-Ethyl phenol/guaiacol/syringol 4-Vinyl phenol/guaiacol/syringol Spicy/clove-like odour 

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Copyright information

© Springer-Verlag 1986

Authors and Affiliations

  • Tamila Heresztyn
    • 1
  1. 1.The Australian Wine Research InstituteGlen OsmondAustralia

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