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

被引：248

作者：

Suarez, R.

Suarez-Lepe, J. A.

Morata, A.

Calderon, F.

机构：

[1] Univ Politecn Madrid, Escuela Tecn Super Ingn Agron, Dipartimento Tecnol Alimentos, E-28040 Madrid, Spain

[2] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

FOOD CHEMISTRY | 2007年 / 102卷 / 01期

关键词：

Brettanomyces; Dekkera; red wines; 4-ethylphenol; 4-ethylguaiacol; off-flavours; ANTHOCYANIN-DERIVED PIGMENTS; SPOILAGE YEASTS; PYRUVIC-ACID; ACETIC-ACID; FERMENTATION; IDENTIFICATION; BRUXELLENSIS; STRAINS; INHIBITION; GRAPE;

D O I：

10.1016/j.foodchem.2006.03.030

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiaeol) 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. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：10 / 21

页数：12

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