Influence of phenolic compounds on the physiology of Oenococcus oeni from wine.
This study shows that the growth of Oenococcus oeni CECT 4100 in a synthetic medium is affected by phenolic compounds in different ways, depending on their type and concentration. Generally they have no effects at low concentrations, but hydroxycinnamic acids are inhibitory at high concentrations. Malolactic fermentation was stimulated in the presence of catechin and quercetin, but increasingly delayed with increasing amounts of p-coumaric acid. Gallic acid appeared to delay or inhibit the formation of acetic acid from citric acid. This could lead to a better control of malolactic fermentation and suppress the increase in volatile acidity, which is undesirable in the wine-making process.
Reguant
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C
Departament de Bioquímica i Biotecnologia, Unitat d'Enologia del CeRTA, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.
Bordons
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A
Arola
L
L
Rozès
N
N
D019342:Acetic Acid / Q000032:analysis; D002392:Catechin / Q000494:pharmacology; D019343:Citric Acid / Q000032:analysis / Q000378:metabolism; D003373:Coumaric Acids / Q000494:pharmacology*; D000431:Ethanol; D019649:Food Industry; D005516:Food Microbiology; D005707:Gallic Acid / Q000494:pharmacology*; D006095:Gram-Positive Cocci / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D007934:Leuconostoc / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D008293:Malates / Q000378:metabolism; D011422:Propionates; D011794:Quercetin / Q000494:pharmacology; D014920:Wine / Q000382:microbiology*
D003373:Coumaric Acids; D008293:Malates; D011422:Propionates; D019343:Citric Acid; D000431:Ethanol; D005707:Gallic Acid; C030298:malic acid; D002392:Catechin; D011794:Quercetin; C495469:p-coumaric acid; D019342:Acetic Acid