Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/16313
Título: The influence of wine phenolic compounds on the production of volatile phenols by Brettanomyces/Dekkera
Autor: Casillas Méndez, Héctor Miguel
Orientador: Couto, José António
Campos, Francisco
Data de Defesa: 2011
Resumo: The accumulation of volatile phenols in wine has been a cause of great concern in modern oenology, being considered, nowadays, a key point in the control of wine quality. Yeasts of the genus Dekkera/Brettanomyces are well known to be involved in the production of these compounds (especially 4–ethylphenol and 4-ethylguaiacol) in wines imparting aroma defects usually described as “horse sweat”, “leather” and “animal” It was aimed in this work to study the influence of wine phenolic compounds on the production of volatile phenols from the metabolism of p-coumaric and ferulic acids by Brettanomyces/Dekkera. The compounds studied were, hydroxycinnamic acids (caffeic, ferulic, and p-coumaric acids), hydroxybenzoic acids (syringic, gallic and vanillic acids) and higher molecular weight phenolic compounds (catechin, epicatechin, quercetin, myricetin and tannins), B. bruxellensis PYCC 4801 was grown in YM broth with 10 mgL-1 of p-coumaric acid and ferulic acid, supplemented with different phenolic compounds at 0, 5 and 10 mgL-1. Within the phenolic acids studied, gallic and caffeic acids diminished the production of volatile phenols from the metabolism of p-coumaric and ferulic acids. Certain flavonoids, especially catechin and epicatechin, were also found to affect the production of these compounds leading to the achievement of lower concentrations. In the case of tannins, a great influence was observed, favouring the production of 4-ethylguaiacol and reducing the amount of 4–ethylphenol. This work shows that certain phenolic compounds influence the behaviour of Brettanomyces/Dekkera regarding the production of volatile phenols from p-coumaric and ferulic acids metabolism, affecting the final amount produced and the proportion of 4-ethylphenol/4-ethylguaiacol.
URI: http://hdl.handle.net/10400.14/16313
Aparece nas colecções:ESB - Dissertações de Mestrado / Master Dissertations
R - Dissertações de Mestrado / Master Dissertations

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Temporario.pdf9,29 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.