PMID- 23273278
OWN - NLM
STAT- MEDLINE
DCOM- 20130611
LR  - 20210224
IS  - 1879-0909 (Electronic)
IS  - 0141-0229 (Linking)
VI  - 52
IP  - 2
DP  - 2013 Feb 5
TI  - Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and 
      cinnamyl esterases.
PG  - 99-104
LID - S0141-0229(12)00180-9 [pii]
LID - 10.1016/j.enzmictec.2012.11.001 [doi]
AB  - Hydroxycinnamate decarboxylase (HCDC) activity has been evaluated in several 
      commercial yeast strains. The combined effect of using cinnamyl esterases (CE) 
      and HCDC+ Saccharomyces cerevisiae strains has been studied in the formation of 
      vinylphenolic pyranoanthocyanins (VPAs) during fermentation, analysing the kind 
      and concentration of pigments formed according to the yeast strain used. Wines 
      fermented with yeasts HCDC+ were contaminated with Dekkera bruxellensis and 
      afterwards analysed to evaluate the formation of ethylphenols (EPs). The musts 
      treated with CE and later fermented with HCDC+ yeast strains showed lower 
      contents of 4-ethylphenol than those fermented with HCDC- strains. This reduction 
      in the EP content is due to the transformation of hydroxycinnamic acids in stable 
      VPAs pigments. The associated use of CEs and HCDC+ Saccharomyces strains is a 
      natural strategy to reduce the formation of EPs in wines contaminated by 
      Dekkera/Brettanomyces.
CI  - Copyright (c) 2012 Elsevier Inc. All rights reserved.
FAU - Morata, A
AU  - Morata A
AD  - EnotecUPM, Dpto. Tecnologia de Alimentos, Escuela Tecnica Superior de Ingenieros 
      Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria S/N, 28040 
      Madrid, Spain. antonio.morata@upm.es
FAU - Vejarano, R
AU  - Vejarano R
FAU - Ridolfi, G
AU  - Ridolfi G
FAU - Benito, S
AU  - Benito S
FAU - Palomero, F
AU  - Palomero F
FAU - Uthurry, C
AU  - Uthurry C
FAU - Tesfaye, W
AU  - Tesfaye W
FAU - Gonzalez, C
AU  - Gonzalez C
FAU - Suarez-Lepe, J A
AU  - Suarez-Lepe JA
LA  - eng
PT  - Comparative Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20121108
PL  - United States
TA  - Enzyme Microb Technol
JT  - Enzyme and microbial technology
JID - 8003761
RN  - 0 (Anthocyanins)
RN  - 0 (Coumaric Acids)
RN  - 0 (Phenols)
RN  - 0 (Propionates)
RN  - AGG7E6G0ZC (4-ethylphenol)
RN  - EC 3.1.1.- (Carboxylic Ester Hydrolases)
RN  - EC 4.1.1.- (4-hydroxycinnamate decarboxylase)
RN  - EC 4.1.1.- (Carboxy-Lyases)
RN  - IBS9D1EU3J (p-coumaric acid)
SB  - IM
MH  - Anthocyanins/analysis
MH  - Brettanomyces/metabolism
MH  - Carboxy-Lyases/*metabolism
MH  - Carboxylic Ester Hydrolases/*metabolism
MH  - Color
MH  - Coumaric Acids/metabolism
MH  - Dekkera/metabolism
MH  - Gas Chromatography-Mass Spectrometry
MH  - Phenols/*metabolism
MH  - Propionates
MH  - Saccharomyces cerevisiae/*enzymology
MH  - Wine/analysis/*microbiology
EDAT- 2013/01/01 06:00
MHDA- 2013/06/12 06:00
CRDT- 2013/01/01 06:00
PHST- 2012/09/11 00:00 [received]
PHST- 2012/10/05 00:00 [revised]
PHST- 2012/11/01 00:00 [accepted]
PHST- 2013/01/01 06:00 [entrez]
PHST- 2013/01/01 06:00 [pubmed]
PHST- 2013/06/12 06:00 [medline]
AID - S0141-0229(12)00180-9 [pii]
AID - 10.1016/j.enzmictec.2012.11.001 [doi]
PST - ppublish
SO  - Enzyme Microb Technol. 2013 Feb 5;52(2):99-104. doi: 
      10.1016/j.enzmictec.2012.11.001. Epub 2012 Nov 8.