Potential of phenolic compounds for controlling lactic acid bacteria growth in wine
Lactic acid bacteria are important in enology since they undergo the malolactic fermentation, a process which main effect is the reduction of wine acidity and is almost indispensable in red wine-making. However, if this process is not well controlled during the elaboration of wine, alterations in wi...
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| Veröffentlicht in: | Food control 2008-09, Vol.19 (9), p.835-841 |
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| container_title | Food control |
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| creator | García-Ruiz, A. Bartolomé, B. Martínez-Rodríguez, A.J. Pueyo, E. Martín-Álvarez, P.J. Moreno-Arribas, M.V. |
| description | Lactic acid bacteria are important in enology since they undergo the malolactic fermentation, a process which main effect is the reduction of wine acidity and is almost indispensable in red wine-making. However, if this process is not well controlled during the elaboration of wine, alterations in wine quality due to bacteria metabolic activity can happen. Polyphenols are wine natural components in must and wine that can potentially affect the growth of lactic acid bacteria and the malolactic fermentation. In this paper, after describing the main features of the malolactic fermentation in wine, we review the use of different chemical substances to control growth of lactic acid bacteria in enology. Special attention is given to phenolic compounds, being revised the recent studies about the effect of polyphenols on the growth and metabolism of lactic acid bacteria in wine in order to establish the extent to which these compounds are involved in malolactic fermentation during wine-making. Finally, the potential use of phenolic extracts as new
antimicrobial agents during wine-making, as a total or partial alternative to traditional treatments mainly using sulphur dioxide (SO
2) is discussed. |
| doi_str_mv | 10.1016/j.foodcont.2007.08.018 |
| format | Article |
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antimicrobial agents during wine-making, as a total or partial alternative to traditional treatments mainly using sulphur dioxide (SO
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antimicrobial agents during wine-making, as a total or partial alternative to traditional treatments mainly using sulphur dioxide (SO
2) is discussed.</description><subject>acidity</subject><subject>antibacterial properties</subject><subject>Antimicrobial activity</subject><subject>bacteriocins</subject><subject>catechin</subject><subject>ferulic acid</subject><subject>gallic acid</subject><subject>Lactic acid bacteria</subject><subject>lysozyme</subject><subject>malolactic fermentation</subject><subject>microbial activity</subject><subject>Phenolic compounds</subject><subject>polyphenols</subject><subject>red wines</subject><subject>sulfur dioxide</subject><subject>Sulphur dioxide</subject><subject>Vitaceae</subject><subject>viticulture</subject><subject>Wine</subject><subject>wine quality</subject><subject>winemaking</subject><issn>0956-7135</issn><issn>1873-7129</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkE1PAyEQhonRxPrxF5STt67D0mXZm8b4lZhoop4JC0Ol2UKFrY3_Xprq2dPM4XnfyTyEnDGoGDBxuahcjNbEMFY1QFuBrIDJPTJhsuXTltXdPplA14iy8-aQHOW8AGAtMJiQ15c4Yhi9Hmh0dPWBIQ7eUBOXq7gONlMXE912pzgMPszpoM1YAG28pX3ZMXlN5yluxg_qA934gCfkwOkh4-nvPCbvd7dvNw_Tp-f7x5vrp6nhoh2nQoLuBbOs120j6w4szGzDeoutrHkjuppbzmvWiQZmTjjg0iH2XYd6JsFofkwudr2rFD_XmEe19NngMOiAcZ3VNsk5yAKKHWhSzDmhU6vklzp9KwZq61At1J9DtXWoQKrisATPd0Gno9Lz5LN6f62BcQDZzYraQlztCCyPfnlMKhuPwaD1Cc2obPT_HfkB71iH4A</recordid><startdate>20080901</startdate><enddate>20080901</enddate><creator>García-Ruiz, A.</creator><creator>Bartolomé, B.</creator><creator>Martínez-Rodríguez, A.J.</creator><creator>Pueyo, E.</creator><creator>Martín-Álvarez, P.J.</creator><creator>Moreno-Arribas, M.V.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20080901</creationdate><title>Potential of phenolic compounds for controlling lactic acid bacteria growth in wine</title><author>García-Ruiz, A. ; Bartolomé, B. ; Martínez-Rodríguez, A.J. ; Pueyo, E. ; Martín-Álvarez, P.J. ; Moreno-Arribas, M.V.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c367t-680ab61d1ba758290d04d51bde782356923d332196504f6f038feeb99ea480ca3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>acidity</topic><topic>antibacterial properties</topic><topic>Antimicrobial activity</topic><topic>bacteriocins</topic><topic>catechin</topic><topic>ferulic acid</topic><topic>gallic acid</topic><topic>Lactic acid bacteria</topic><topic>lysozyme</topic><topic>malolactic fermentation</topic><topic>microbial activity</topic><topic>Phenolic compounds</topic><topic>polyphenols</topic><topic>red wines</topic><topic>sulfur dioxide</topic><topic>Sulphur dioxide</topic><topic>Vitaceae</topic><topic>viticulture</topic><topic>Wine</topic><topic>wine quality</topic><topic>winemaking</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>García-Ruiz, A.</creatorcontrib><creatorcontrib>Bartolomé, B.</creatorcontrib><creatorcontrib>Martínez-Rodríguez, A.J.</creatorcontrib><creatorcontrib>Pueyo, E.</creatorcontrib><creatorcontrib>Martín-Álvarez, P.J.</creatorcontrib><creatorcontrib>Moreno-Arribas, M.V.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food control</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>García-Ruiz, A.</au><au>Bartolomé, B.</au><au>Martínez-Rodríguez, A.J.</au><au>Pueyo, E.</au><au>Martín-Álvarez, P.J.</au><au>Moreno-Arribas, M.V.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potential of phenolic compounds for controlling lactic acid bacteria growth in wine</atitle><jtitle>Food control</jtitle><date>2008-09-01</date><risdate>2008</risdate><volume>19</volume><issue>9</issue><spage>835</spage><epage>841</epage><pages>835-841</pages><issn>0956-7135</issn><eissn>1873-7129</eissn><abstract>Lactic acid bacteria are important in enology since they undergo the malolactic fermentation, a process which main effect is the reduction of wine acidity and is almost indispensable in red wine-making. 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| source | Elsevier ScienceDirect Journals |
| subjects | acidity antibacterial properties Antimicrobial activity bacteriocins catechin ferulic acid gallic acid Lactic acid bacteria lysozyme malolactic fermentation microbial activity Phenolic compounds polyphenols red wines sulfur dioxide Sulphur dioxide Vitaceae viticulture Wine wine quality winemaking |
| title | Potential of phenolic compounds for controlling lactic acid bacteria growth in wine |
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