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Research Article

Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates

C.M. Lucy Joseph, Laura W. Gorton, Susan E. Ebeler, Linda F. Bisson
Am J Enol Vitic. June 2013 64: 231-240; published ahead of print February 26, 2013 ; DOI: 10.5344/ajev.2013.12095
C.M. Lucy Joseph
1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616
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Laura W. Gorton
2Cork Supply, 531 Stone Road, Benicia, CA 94510.
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Susan E. Ebeler
1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616
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Linda F. Bisson
1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616
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  • For correspondence: lfbisson@ucdavis.org
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Abstract

The production of volatile metabolic products was determined for five Brettanomyces bruxellensis isolates from wine when grown in a defined medium with and without the hydroxycinnamic acids caffeic, coumaric, and ferulic or the aromatic amino acids phenylalanine, tryptophan, and tyrosine. The aim of the study was to determine the relationship between substrates and end products and to define strain differences in the production of volatile compounds. In the presence of coumaric and ferulic acids, all strains produced very similar metabolic products, primarily 4-ethylphenol (4EP) and 4-ethylguaiacol (4EG), respectively. There was a more pronounced effect of strain with the other substrates, and a variety of compounds with the potential to impact wine aroma were detected. Growth of Brettanomyces in the defined medium, with and without coumaric acid, under varying oxygen concentrations was also studied to determine the effect of this compound on growth parameters. The highest concentrations of 4EP were found under anaerobic conditions. Coumaric acid also had a significant positive affect on growth of Brettanomyces at 25% air saturation levels. At full aeration, coumaric acid addition showed little to no impact on growth or 4EP formation. Significantly higher concentrations of acetic acid were formed in the presence of coumaric acid, suggesting that 4EP formation may aid in the recycling of oxidized cofactor NAD+.

  • Brettanomyces
  • volatile phenol
  • SPME
  • ©2013 by the American Society for Enology and Viticulture
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Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates
C.M. Lucy Joseph, Laura W. Gorton, Susan E. Ebeler, Linda F. Bisson
Am J Enol Vitic.  June 2013  64: 231-240;  published ahead of print February 26, 2013 ; DOI: 10.5344/ajev.2013.12095

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Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates
C.M. Lucy Joseph, Laura W. Gorton, Susan E. Ebeler, Linda F. Bisson
Am J Enol Vitic.  June 2013  64: 231-240;  published ahead of print February 26, 2013 ; DOI: 10.5344/ajev.2013.12095
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