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Wine spoilage volatile phenols

Unfortunately, uncontrolled MLF also presents a risk of wine spoilage by compounds that can produce off-flavours (including acetic acid, volatile phenols and mousiness) or that may be hazardous to human health (such as ethyl carbamate and biogenic amines). The most important aspects of the development of LAB and MLF in wines are dealt with in this chapter. [Pg.28]

Several strains of LAB isolated from wine were tested for their abilities to metabolize ferulic and p-coumaric acids. Cavin et al. (1993) showed that these acids were strongly decarboxylated by growing cultures of Lactobacillus brevis, Lactobacillus plantarum, and Pediococcus when decarboxylation was observed, volatile phenols (4-ethylguaiacol and 4-ethylphenol) were detected, indicating the possibility of reduction of the side chain before or after decarboxylation. Couto et al. (2006) reported L. collinoides as a producer of volatile phenols, although strain specificity concerning this capacity was observed. L. mali, L. sake, L. viridescens, and P. acidi-lactici were also found to be able to produce volatile compounds but they only perform the decarboxylation step. Volatile phenols cause animal taints such as horse sweat, wet animal and urine that are usually attributed to Brettanomyces spoilage. [Pg.46]

More potent yeasts responsible for spoilages of wines with volatile phenols are of Brettanomyces/Dekkerra type that can produce the vinyl phenols and ethyl phenols of hydroxyl cinnamic acids. Ribdreau-Gayon et al. (2000) give an overview on this topic. Another source of volatile phenols is the oak wood of barrel and oak chips. These phenols are characterized by smoked and toasted aromas. Important volatile phenols in wine are depicted in Fig. 9C.4. [Pg.515]

There is no available method to remove this taint effectively (Lay 2004). The removal of precursors (L-lysine and ethanol) is not feasible. As it depends on microbial activity, the preventive measures are similar to those suggested for volatile phenols when there is the risk of D. bruxellensis infection. The prevention of spoilage by heterofermentative lactic bacteria usually advised, like decreasing wine pH values and rapid inactivation by sulphur dioxide, once malolactic conversion is finished, should also be effective against bacterial mousiness. [Pg.638]

Brettiness". "Volatile phenols can be considered as natural components in wines and beer, or as spoilage compounds when present in excessive amounts" (84). Brettanomyces species can produce both mousiness and, at low concentrations of volatile phenolics, also "a distinct aroma described variously as cider-like, spicy, dove-like or phenolic... formed toward the end of fermentation" (84). The ethyl phenols produced can exceed the sensory threshold 16-fold (85), producing wines, at high concentrations of volatile phenolics, with distinct "barnyard", "stable", and "animal" phenolic odors (85-87). Wines with high concentrations of phenolic odors are deemed "Bretty" by tasters. [Pg.103]

Looking at this balance, it is understandable that dry white wines have a higher total acidity than red wines, where phenols combine with acids to balance the sweet taste of the alcohols. Volatile acidity indicates possible microbial spoilage. [Pg.8]


See other pages where Wine spoilage volatile phenols is mentioned: [Pg.370]    [Pg.633]    [Pg.5]    [Pg.3]    [Pg.352]   
See also in sourсe #XX -- [ Pg.626 , Pg.627 , Pg.628 , Pg.629 , Pg.630 , Pg.631 , Pg.632 , Pg.633 , Pg.634 , Pg.635 , Pg.639 ]




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