PT  - JOURNAL ARTICLE
AU  - María Gilda Stivala
AU  - Margarita Beatriz Villecco
AU  - Daniel Enriz
AU  - Pedro Aredes Fernández
TI  - Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship Study
AID  - 10.5344/ajev.2016.16084
DP  - 2017 Apr 01
TA  - American Journal of Enology and Viticulture
PG  - 228--233
VI  - 68
IP  - 2
4099  - http://www.ajevonline.org/content/68/2/228.short
4100  - http://www.ajevonline.org/content/68/2/228.full
SO  - Am J Enol Vitic.2017 Apr 01; 68
AB  - The effects of wine phenolic compounds (PCs), hydroxybenzoic acids, hydroxycinnamic acids, and a flavanol, on the growth of Lactobacillus hilgardii and Pediococcus pentosaceus, both isolated from Argentine red wine, were assayed in synthetic winelike medium for the first time. The greatest inhibition of L. hilgardii 6F, L. hilgardii X1B, and P. pentosaceus 12p occurred with 400 mg/L of either trans-caffeic or trans-p-coumaric acid and 96 hr of incubation. P. pentosaceus was the most sensitive to PCs. A structure-antibacterial activity relationship study of the PCs revealed that trans-caffeic and trans-p-coumaric acid have similar electron distributions with interatomic distances of 8 Å between the catechol hydroxyls and the carboxyl group. These minimum structural requirements (pharmacophore pattern) present in the molecule of the phenolic compounds are necessary to produce antibacterial activity against wine spoilage lactic acid bacteria.