PMID- 19439384
OWN - NLM
STAT- MEDLINE
DCOM- 20090722
LR  - 20121115
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 132
IP  - 2-3
DP  - 2009 Jun 30
TI  - Minimization of ethylphenol precursors in red wines via the formation of 
      pyranoanthocyanins by selected yeasts.
PG  - 145-52
LID - 10.1016/j.ijfoodmicro.2009.04.015 [doi]
AB  - Different strains of Saccharomyces with different hydroxycinnamate decarboxylase 
      (HCDC) activities, estimated by a bioconversion assay, were used for the 
      fermentation of musts enriched with p-coumaric acid and grape anthocyanins, with 
      the aim of favouring the formation of vinylphenolic pyranoanthocyanins, colour 
      stabilization and (especially) the minimization of 4-ethylphenol. The development 
      of anthocyanin-3-O-glucosides (precursors of vinylphenolic adducts), the 
      decarboxylation of p-coumaric acid, and the formation of 4-vinylphenol, 
      4-ethylphenol and vinylphenolic pyranoanthocyanins were monitored by 
      HPLC-DAD-ESI/MS. After fermentation, the wines were inoculated with large numbers 
      (10(4) CFU/ml) of Dekkera bruxellensis to establish their potential for 
      ethylphenol production. The HCDC activity of the strains significantly increased 
      the formation of vinylphenolic pyranoanthocyanins and reduced the final 
      concentration of 4-ethylphenol and 4-ethylguaiacol generated by the 
      vinylreductase activity (VPhR) of D. bruxellensis. Early decarboxylation of 
      hydroxycinnamates to vinylphenols, by means of Saccharomyces strains with strong 
      HCDC activity, and their subsequent binding with anthocyanins to form stable 
      pyranoanthocyanins, is a possible way to reduce the likelihood of ethylphenol 
      production by Brettanomyces during in-barrel aging.
FAU - Benito, S
AU  - Benito S
AD  - Dpto. de Tecnologia de Alimentos, Escuela Tecnica Superior de Ingenieros 
      Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria S/N, 28040 
      Madrid, Spain.
FAU - Palomero, F
AU  - Palomero F
FAU - Morata, A
AU  - Morata A
FAU - Uthurry, C
AU  - Uthurry C
FAU - Suarez-Lepe, J A
AU  - Suarez-Lepe JA
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20090424
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
RN  - 0 (Anthocyanins)
RN  - 0 (Coumaric Acids)
RN  - 0 (Phenols)
RN  - AGG7E6G0ZC (4-ethylphenol)
RN  - EC 4.1.1.- (Carboxy-Lyases)
RN  - OA7V1SM8YL (4-vinylphenol)
SB  - IM
MH  - Anthocyanins/*biosynthesis
MH  - Brettanomyces/enzymology/metabolism
MH  - Carboxy-Lyases/*metabolism
MH  - Coumaric Acids/metabolism
MH  - Dekkera/*enzymology/metabolism
MH  - Fermentation
MH  - Food Contamination/*analysis
MH  - Phenols/analysis/metabolism
MH  - Saccharomyces/*enzymology/metabolism
MH  - Volatilization
MH  - Wine/*microbiology
EDAT- 2009/05/15 09:00
MHDA- 2009/07/23 09:00
CRDT- 2009/05/15 09:00
PHST- 2008/10/13 00:00 [received]
PHST- 2009/04/03 00:00 [revised]
PHST- 2009/04/18 00:00 [accepted]
PHST- 2009/05/15 09:00 [entrez]
PHST- 2009/05/15 09:00 [pubmed]
PHST- 2009/07/23 09:00 [medline]
AID - S0168-1605(09)00233-5 [pii]
AID - 10.1016/j.ijfoodmicro.2009.04.015 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2009 Jun 30;132(2-3):145-52. doi: 
      10.1016/j.ijfoodmicro.2009.04.015. Epub 2009 Apr 24.