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Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines

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Abstract

Brettanomyces bruxellensis is the main microorganism responsible for the production of off-flavours in wine. Studies have been carried out in synthetic cultures using p-coumaric acid for the production of vinyl and ethylphenols. The results obtained have been extrapolated to authentic wine, but there is no evidence that this correlation will be correct. We studied the behaviour of B. bruxellensis native strain LAMAP L2480 in authentic wine and in a synthetic medium with a chemical composition similar to the authentic wine used in this study (basal synthetic wine + pH, ethanol and hydroxycinnamic acid concentrations of commercial wine). In some assays, B. bruxellensis has been studied using media containing 100 mg L−1 p-coumaric acid, so we also used the same concentration added to the authentic and synthetic wines. The microorganism showed better growth in authentic wine, regardless of the presence of p-coumaric acid. In the case of synthetic wine, the addition of p-coumaric acid caused a delay in yeast growth and an increase in the production of volatile phenols. The coumarate decarboxylase activity did not show any difference regardless of the media and the presence of p-coumaric acid. Vinylphenol reductase showed higher activity when a higher concentration of p-coumaric acid was added in synthetic wine, but no change was observed in authentic wine.

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Acknowledgments

This work was developed as part of the following grants: a DICYT- USACH-081471CL FONDECYT-11100700- and Millennium Nucleus for Fungal Integrative and Synthetic Biology (MN-FISB) 120043.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Santiago de Chile, Santiago de Chile, Chile

    P. Coronado, S. Aguilera, L. Carmona, L. Godoy, C. Martínez & M. A. Ganga

  2. Center of Study in Food Science and Technology, University of Santiago de Chile, Santiago, Chile

    C. Martínez

  3. Millennium Nucleu for Fungal Integrative and Synthetic (MN-FISB), Santiago, Chile

    L. Carmona & M. A. Ganga

Authors
  1. P. Coronado
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  2. S. Aguilera
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  3. L. Carmona
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  4. L. Godoy
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  5. C. Martínez
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  6. M. A. Ganga
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Correspondence to M. A. Ganga.

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Coronado, P., Aguilera, S., Carmona, L. et al. Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines. Antonie van Leeuwenhoek 107, 1217–1223 (2015). https://doi.org/10.1007/s10482-015-0413-7

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  • DOI: https://doi.org/10.1007/s10482-015-0413-7

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