Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis
Version of Record online: 28 MAY 2010
© 2010 The Authors. Journal compilation © 2010 The Society for Applied Microbiology
Letters in Applied Microbiology
Volume 51, Issue 2, pages 170–176, August 2010
How to Cite
Sáez, J.S., Lopes, C.A., Kirs, V.C. and Sangorrín, M.P. (2010), Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis. Letters in Applied Microbiology, 51: 170–176. doi: 10.1111/j.1472-765X.2010.02878.x
- Issue online: 9 JUL 2010
- Version of Record online: 28 MAY 2010
- 2010/0308: received 20 February 2010, revised 30 April 2010 and accepted 10 May 2010
- Dekkera bruxellensis;
- ferulic acid;
- p-coumaric acid;
- Pichia guilliermondii;
- spoilage wine;
Aims: To investigate whether the presence of Pichia guilliermondii impacts on the production of volatile phenols from mixed wine fermentations with Dekkera bruxellensis and Saccharomyces cerevisiae.
Methods and Results: Four inoculation strategies were performed in small-scale fermentations involving P. guilliermondii, D. bruxellensis and S. cerevisiae using Syrah grape juice supplemented with 100 mg l−1 of p-coumaric acid. High pressure liquid chromatography was used for the quantification or volatile phenols. Significant high levels of 4-ethylphenol and 4-ethylguaicol (720 and 545 μg l−1, respectively), as well as the highest levels of 4-vinylphenol (>4500 μg l−1), were observed when P. guilliermondii species was inoculated from the beginning of the fermentation.
Conclusions: The metabolic interaction occurring between the high vinylphenol producer species P. guilliermondii and D. bruxellensis exhibiting a high vinylphenol reductase activity resulted in an increased production of volatile phenols in wine.
Significance and Impact of the Study: Pichia guilliermondii must be considered a very important spoilage yeast in the wine industry capable of producing large amounts of volatile phenols.