TY - JOUR T1 - Influence of <em>Oenococcus oeni</em> and <em>Brettanomyces bruxellensis</em> on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2016.16015 SP - ajev.2016.16015 AU - Mikkel Gulmann Madsen AU - Nathalia Kruse Edwards AU - Mikael Agerlin Petersen AU - Lucky Mokwena AU - Jan Hendrik Swiegers AU - Nils Arneborg Y1 - 2016/08/17 UR - http://www.ajevonline.org/content/early/2016/08/16/ajev.2016.16015.abstract N2 - In this study, the effect of two Oenococcus oeni strains, Viniflora® CiNe™ and Viniflora® CH11 with and without cinnamoyl esterase activity, respectively, on the contents of the hydroxycinnamic acids (HCAs) p-coumaric and ferulic acid and their respective volatile phenols 4-ethylphenol and 4-ethylguaiacol was investigated during a period of six months in Cabernet Sauvignon wines inoculated with two different Brettanomyces bruxellensis strains, CBS 73 and CBS 2499. Both CiNe™ and CH11 showed growth and malolactic fermentation (MLF) in the wines. There were no clear growth interactions between B. bruxellensis and O. oeni. Furthermore, B. bruxellensis did not inhibit MLF by CiNe™ or CH11. The HCA concentrations in all wines increased until 114 days of fermentation, after which they decreased from day 114 to day 180. Wines inoculated with CiNe™ had the highest concentrations of HCAs throughout the fermentations. Even though CiNe™ degraded more of the tartaric ester bound forms of HCAs into free HCAs there was no significant difference in the production of volatile phenols when comparing wines inoculated with CH11. However, there was a significant difference in the level of volatile phenols and HCAs on day 180 between wines with the two strains of B. bruxellensis. Thus, it seems that the level of volatile phenols in wine depends more on strain differences of B. bruxellensis than on cinnamoyl esterase activity of O. oeni. ER -