UTL Repository >
ISA - Instituto Superior de Agronomia >
DBEB - Departamento de Botânica e Engenharia Biologica >
DBEB - Artigos de Revistas >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/488

Title: Growth and 4-ethylphenol production by the yeast Pichia guilliermondii in grape juices
Authors: Malfeito-Ferreira, Manuel
Loureiro, Virgilio
Barata, Andre
Nobre, Ana
Correia, Pedro
Keywords: pichia guilliermondii
p-coumaric acid
4-ethylphenol
grape juice
Issue Date: 2006
Publisher: American Society for Enology and Viticulture
Citation: "American Journal of Enology and Viticulture". ISSN 0002-9254. 57:2 (2006) 133-138
Abstract: The behavior of Pichia guilliermondii strains producing high levels of 4-ethylphenol in synthetic media was studied in wines and grape juices. These strains lost their viability and did not produce 4-ethylphenol after 24 hr of inoculation in red wines with ethanol adjusted to 10 or 12 % (v/v) and pH 3.5, in the absence of free sulphite. Under the same conditions, at 12 % (v/v) ethanol, growth of Dekkera bruxellensis was observed. When grown in single culture in grape juices, selected strains of P. guilliermondii produced high levels of 4-ethylphenol. In mixed grape juice fermentations with Saccharomyces cerevisiae, P. guilliermondii began to die after starter inoculation at 107 cfu/mL and did not produce 4-ethylphenol. Low starter inoculation rates (102 cfu/mL) added 72 hr after P. guilliermondii inoculation resulted in high production of 4-ethylphenol. In conditions mimicking cold pre-fermentative maceration processes, at 10ºC for 72 hr, P. guilliermondii did not grow, while at 25ºC growth attained a 104 fold increase. At this temperature, addition of 200 mg/L potassium metabisulfite after grape crushing did not eliminate P. guilliermondii inoculated at 104 cfu/mL in grape juice of pH 3.57. The possibility that high levels of 4-ethylphenol in wines are due to the activity of P. guilliermondii should be mostly related with uncontrolled growth in contaminated grape juices before starter inoculation. In wines, its ability to produce 4-ethylphenol seems to be much lower than that of D. bruxellensis.
URI: http://hdl.handle.net/10400.5/488
ISSN: 0002-9254
Appears in Collections:DBEB - Artigos de Revistas

Files in This Item:

File Description SizeFormat
REPOS-PichiasignificanceAJEV.pdf88.41 kBAdobe PDFView/Open
Statistics
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

 
Estamos no RCAAP Governo Português separator Ministério da Educação e Ciência   Fundação para a Ciência e a Tecnologia

Financiado por:

POS_C UE