RT Journal Article
SR Electronic
T1 Formation of Substituted Tetrahydropyridines by Species of <em>Brettanomyces</em> and <em>Lactobacillus</em> Isolated from Mousy Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 127
OP 132
DO 10.5344/ajev.1986.37.2.127
VO 37
IS 2
A1 Tamila Heresztyn
YR 1986
UL http://www.ajevonline.org/content/37/2/127.abstract
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.