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The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine

  1. André Barata,
  2. Daniela Pagliara,
  3. Tiziana Piccininno,
  4. Francesco Tarantino,
  5. Wilma Ciardulli,
  6. Manuel Malfeito-Ferreira,
  7. Virgílio Loureiro

Article first published online: 10 JUL 2008

DOI: 10.1111/j.1567-1364.2008.00415.x

Issue

FEMS Yeast Research

FEMS Yeast Research

Special Issue: THEMATIC ISSUE: Alcoholic fermentation: beverages to biofuel

Volume 8, Issue 7, pages 1097–1102, November 2008

Additional Information

How to Cite

Barata, A., Pagliara, D., Piccininno, T., Tarantino, F., Ciardulli, W., Malfeito-Ferreira, M. and Loureiro, V. (2008), The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine. FEMS Yeast Research, 8: 1097–1102. doi: 10.1111/j.1567-1364.2008.00415.x

Author Information

  1. Laboratório de Microbiologia, Departamento de Botânica e Engenharia Biológica, Instituto Superior de Agronomia, Technical University of Lisbon, Lisbon, Portugal

*Correspondence: Manuel Malfeito-Ferreira, Laboratório de Microbiologia, Departamento de Botânica e Engenharia Biológica, Instituto Superior de Agronomia, Technical University of Lisbon, Lisbon, Portugal. Tel.: +351 213 653 448; fax: +351 213 653 238; e-mail: mmalfeito@isa.utl.pt

  1. Editor: Graham Fleet

Publication History

  1. Issue published online: 15 OCT 2008
  2. Article first published online: 10 JUL 2008
  3. Received 21 December 2007; revised 4 June 2008; accepted 17 June 2008.First published online 10 July 2008.

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References

  • Barata A, Caldeira J, Botellheiro R, Pagliara D, Malfeito-Ferreira M & Loureiro V (2008) Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide. Int J Food Microbiol 121: 201–207.
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  • Dias L, Pereira-da-Silva S, Tavares M, Malfeito-Ferreira M & Loureiro V (2003) Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions. Food Microbiol 20: 377–384.
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  • Rodrigues N, Gonçalves G, Pereira-da-Silva S, Malfeito-Ferreira M & Loureiro V (2001) Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces spp. J Appl Microbiol 90: 588–599.
  • Suárez R, Suárez-Lepe JA, Morata A & Calderón F (2007) The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: a review. Food Chem 102: 10–21.
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