PT  - JOURNAL ARTICLE
AU  - Tamila Heresztyn
TI  - Formation of Substituted Tetrahydropyridines by Species of <em>Brettanomyces</em> and <em>Lactobacillus</em> Isolated from Mousy Wines
AID  - 10.5344/ajev.1986.37.2.127
DP  - 1986 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 127--132
VI  - 37
IP  - 2
4099  - http://www.ajevonline.org/content/37/2/127.short
4100  - http://www.ajevonline.org/content/37/2/127.full
SO  - Am J Enol Vitic.1986 Jan 01; 37
AB  - Three species of Brettanomyces and two species of Lactobacillus capable of producing a mousy taint have been isolated and characterized from Australian wines for the first time. Growth of Brettanomyces yeast in a chemically defined medium, with and without lysine present, indicates that two previously identified compounds which cause a mousy taint, 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine, may be synthesized from lysine. Growth of a Lactobacillus in a grape juice/yeast extract medium demonstrated the formation of the two acetyltetrahydropyridines by bacteria, and also implicated ethanol in the formation of these two compounds. Substitution of ethanol with n-propanol resulted in the novel formation of the propionyl analogues of the two "mousy"acetyltetrahydropyridines.