The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and Dekkera. The physico-chemical factors that favour the growth of these undesirable yeasts, the techniques used to detect th...

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Veröffentlicht in:	Food chemistry 2007, Vol.102 (1), p.10-21
Hauptverfasser:	Suárez, R., Suárez-Lepe, J.A., Morata, A., Calderón, F.
Format:	Artikel
Sprache:	eng
Schlagworte:	4-Ethylguaiacol 4-Ethylphenol Biological and medical sciences Brettanomyces coumaric acids Dekkera ethylphenols Fermented food industries flavor food contamination Food industries Fundamental and applied biological sciences. Psychology literature reviews microbial contamination Off-flavours phenolic compounds physicochemical properties Red wines Vitaceae volatile compounds volatilization wine aging wine quality Wines and vinegars yeasts
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Beschreibung
Zusammenfassung:	This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and Dekkera. The physico-chemical factors that favour the growth of these undesirable yeasts, the techniques used to detect the presence of Brettanomyces/ Dekkera species in wines, and the analytical techniques for monitoring the formation of volatile ethylphenols are all described. Finally, the advantages and disadvantages of the different options for controlling the growth of these yeasts are discussed.
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2006.03.030