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Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

Kheir, Joyce and Salameh, Dominique and Strehaiano, Pierre and Brandam, Cédric and Lteif, Roger Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts. (2013) European Food Research and Technology, vol. 237 (n° 5). pp. 655-671. ISSN 1438-2377

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Official URL: http://dx.doi.org/10.1007/s00217-013-2036-4

Abstract

Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wine’s organoleptic characteristics might be influenced or damaged. The aim of this literature review is to provide a better understanding of the physicochemical, biochemical, and metabolic factors that are related to the levels of p-coumaric acid and volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols.

Item Type:Article
Additional Information:Thanks to Springer-Verlag editor. The definitive version is available at http://link.springer.com The original PDF of the article can be found at European Food Research and Technology website : http://dx.doi.org/10.1007/s00217-013-2036-4
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - INPT (FRANCE)
Université de Toulouse > Université Paul Sabatier-Toulouse III - UPS (FRANCE)
Other partners > Université Saint-Joseph (LEBANON)
Laboratory name:
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Deposited By: Vincent GERBAUD
Deposited On:29 Oct 2013 09:12

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