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Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines

2021Journal article Restricted access
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dc.contributor.authorLima, Adriana Nunes de
dc.contributor.authorMagalhães, Rui
dc.contributor.authorCampos, Francisco Manuel
dc.contributor.authorCouto, José António
dc.date.accessioned2021-01-07T16:08:21Z
dc.date.available2021-01-07T16:08:21Z
dc.date.issued2021
dc.description.abstractVolatile phenols in wines are responsible for unpleasant aromas, which negatively affect the quality of the wine. These compounds are produced from the metabolism of hydroxycinnamic acids, mainly by the yeasts Brettanomyces/Dekkera. Relevant data, potentially useful to support decisions on how to manage the risk of contamination of wines by Brettanomyces/Dekkera, according to the grape varieties used in the vinification, is important to the wine industry. Therefore, the aim of this work was to evaluate the survival and the metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines. Yeast growth and survival were monitored in fifteen wines, five from each of the grape varieties Touriga Nacional, Cabernet Sauvignon and Syrah, inoculated with a strain of D. bruxellensis. Yeast culturable populations of 107 CFU mL−1 were reduced to undetectable numbers in 24 h in all wines. Plate counts of 104–106 CFU mL−1 were, however, detected after 48 h in most of Touriga Nacional and Cabernet Sauvignon wines and later in Syrah. Viability measurement by flow cytometry showed that a significant part of the populations was in a viable but non-culturable state (VBNC). The time required for the recovery of the culturable state was dependent on the wine, being longer on Syrah wines. Besides the production of ethylphenols, the metabolism of hydroxycinnamic acids by VBNC cells led to the accumulation of vinylphenols at relatively high levels, independently of the grape variety. The flow cytometry methodology showed a higher survival capacity of D. bruxellensis in Touriga Nacional wines, which corroborates with the higher amounts of volatile phenols found on this variety.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLima, A.N., Magalhães, R., Campos, F.M., Couto, J.A. (2021). Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines. Food Microbiology, 93:103617pt_PT
dc.identifier.doi10.1016/j.fm.2020.103617pt_PT
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10400.14/31594
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNORTE- 01-0145-FEDER-000030pt_PT
dc.relation248796/2013–5pt_PT
dc.subjectWinept_PT
dc.subjectVolatile phenolspt_PT
dc.subjectBrettanomyces/dekkerapt_PT
dc.subjectMonovarietalpt_PT
dc.subjectFlow cytometrypt_PT
dc.titleSurvival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal winespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleFood Microbiologypt_PT
oaire.citation.volume93pt_PT
oaire.fundingStream5876
person.familyNameLima
person.familyNameMagalhães
person.familyNameMorais Sarmento de Campos
person.familyNameCouto
person.givenNameAdriana
person.givenNameRui
person.givenNameFrancisco Manuel
person.givenNameJosé António
person.identifierK-1359-2014
person.identifier1393111
person.identifier.ciencia-id4C1A-BDD4-D716
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.orcid0000-0001-8265-6350
person.identifier.orcid0000-0003-3172-440X
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0002-3156-1412
person.identifier.ridK-1359-2014
person.identifier.ridAAZ-2861-2021
person.identifier.scopus-author-id6603813414
person.identifier.scopus-author-id35614525200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication.latestForDiscoveryb0b10107-23c3-4029-9373-3865df284308
relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
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