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Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

Abstract

Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wine’s organoleptic characteristics might be influenced or damaged. The aim of this literature review is to provide a better understanding of the physicochemical, biochemical, and metabolic factors that are related to the levels of p-coumaric acid and volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols.

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Conflict of interest

Joyce Kheir has received research grants from “Le Conseil de la Recherche de l’Universite Saint-Joseph, Beirut, Lebanon”. Dominique Salameh, Pierre Streihaiano, Cedric Brandam and Roger Lteif declare that they have no conflict of interest.

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Kheir, J., Salameh, D., Strehaiano, P. et al. Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts. Eur Food Res Technol 237, 655–671 (2013). https://doi.org/10.1007/s00217-013-2036-4

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  • DOI: https://doi.org/10.1007/s00217-013-2036-4

Keywords

  • Wine
  • p-Coumaric acid
  • 4-Ethylphenol
  • Bioconversion
  • Brettanomyces/Dekkera