Journal ArticleDOI
Metabolism of volatile phenolic compounds from hydroxycinnamic acids by Brettanomyces yeast
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TLDR
In this paper, the formation of 4-ethyl and 4-vinyl derivatives of guaiacol, phenol and syringol from ferulic acid,p-coumaric acid and sinapic acid, respectively, by Brettanomyces sp. in a synthetic medium was studied by gas chromatography-mass spectrometry.Abstract:
The formation of 4-ethyl and 4-vinyl derivatives of guaiacol, phenol and syringol from ferulic acid,p-coumaric acid and sinapic acid, respectively, byBrettanomyces sp. in a synthetic medium was studied by gas chromatography-mass spectrometry. Some of these metabolites possess strong spicy, smoke-like, medicinal, clove-like, woody or phenolic odours and their role as spoilage compounds in wine is discussed. Their formation appears to be characteristic of this yeast genus and its sporulating formDekkera, suggesting these yeasts are Pof+. This paper attempts to clarify the distinctive and ‘characteristic’ odours which have long been attributed toBrettanomyces yeast metabolism.read more
Citations
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Implications of nitrogen nutrition for grapes, fermentation and wine
Sally-Jean Bell,Paul A. Henschke +1 more
TL;DR: In this article, the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine.
Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality
Carlos Conde,Paulo Silva,Natacha Fontes,Alberto Carlos Pires Dias,Rui Manuel Tavares,Maria João Sousa,Alice Agasse,Serge Delrot,Hernâni Gerós +8 more
TL;DR: In this article, the authors studied the key control points in grape ripening and concluded that optimal grape maturity is essential for wine quality, but is difficult to assess because it is under multifactorial control, involving grapevine cultivar variety and environmental parameters such as soil, temperature, exposure to sun, and hormonal regulation.
Journal ArticleDOI
The origin of ethylphenols in wines
TL;DR: The results presented show that the synthesis of the high quantities of ethylphenols found in the ‘phenolic’ red wines can occur during the ageing of wines having normally completed their alcoholic and malo-lactic fermentations.
Journal ArticleDOI
Spoilage yeasts in the wine industry.
TL;DR: A critical review of the wine industry as a case study where serious microbiological problems are caused by yeasts is used, demonstrating that a deeper knowledge of vineyard and winery ecosystems is essential to establish the origin of wine spoilage yeasts.
Journal ArticleDOI
Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.
Alan J. Marsh,Alan J. Marsh,Orla O'Sullivan,Colin Hill,R. Paul Ross,R. Paul Ross,Paul D. Cotter,Paul D. Cotter +7 more
TL;DR: This study carried out the first culture-independent, high-throughput sequencing analysis of the bacterial and fungal populations of 5 distinct pellicles as well as the resultant fermented kombucha at two time points, representing the most accurate description of the microbiology of kombuchas to date.
References
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Journal ArticleDOI
Simple phenol and phenolic compounds in food flavor
TL;DR: This review attempts to discuss the occurrences of simple phenol and phenolic compounds relative to the food supply, as well as methods for their isolation, identification, and quantitation.
Journal ArticleDOI
Genetic and Biochemical Analysis of the Ability of Saccharomyces cerevisiae to Decarboxylate Cinnamic Acids
Andrew R. Goodey,Roy S. Tubb +1 more
TL;DR: Decarboxylation of ferulate to 4-vinylguaiacol is associated with the production of a phenolic off-flavour in beer and the ability of non-brewing strains of Saccharomyces cerevisiae to carry out this reaction has been assigned to a single nuclear gene, POF1.
Journal Article
Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousy wines
TL;DR: In this article, three species of Brettanomyces and two species of Lactobacillus capable of producing mousy taint have been isolated and characterized from Australian wines for the first time.