PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
Production of volatile phenols by Patagonian wine strains of Pichia guilliermondii in mixed fermentations
Autor/es:
JULIETA S. SAEZ; CHRISTIAN A. LOPES; VERÓNICA E. KIRS; MARCELA P. SANGORRÍN
Revista:
LETTERS IN APPLIED MICROBIOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Cardiff, United Kingdom; Año: 2010 vol. 51 p. 170 - 176
ISSN:
0266-8254
Resumen:
Aims: To investigate whether the presence of Pichia guilliermondii impacts on the production of volatile phenols from mixed wine fermentations with Dekkera bruxellensis and Saccharomyces cerevisiae. Methods and Results: Four inoculation strategies were performed in small-scale fermentations involving P. guilliermondii, D. bruxellensis and S. cerevisiae using Syrah grape juice supplemented with 100 mg l-1 of p-coumaric acid. High pressure liquid chromatography was used for the quantification of volatile phenols. Significant high levels of 4-ethylphenol and 4-ethylguaicol (720 and 545 µg l-1, respectively) as well as the highest levels of 4-vinylphenol (>4500 µg l-1) were observed when P. guilliermondii species was inoculated from the beginning of the fermentation. Conclusions: The metabolic interaction occurring between high vinylphenol producer species P. guilliermondii and D. bruxellensis exhibiting a high vinylphenol reductase activity resulted in an increased production of volatile phenols in wine. Significance and Impact of the Study: P. guilliermondii must be considered a very important spoilage yeast in the wine industry capable of producing large amounts of volatile phenols.