title: Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders.
abstract: Different Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider strains were studied for their ability to produce volatile phenols in synthetic medium. All strains were able to produce 4-ethylcatechol (4-EC), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from caffeic, p-coumaric and ferulic acids, respectively. Interestingly, D. anomala and L. collinoides were also able to produce 4-EC, 4-EP and 4-EG in cider conditions. The quantities of ethylphenols produced by these two species were similar in both tested ciders. The impact of precursor quantities was studied and it showed that the addition of caffeic and p-coumaric acids in ciders allowed for higher 4-EC and 4-EP production by D. anomala and L. collinoides. In parallel, D. anomala and L. collinoides strains were isolated from a phenolic off-flavour defective bottled cider after ethylphenol production hence confirming the implication of these two species in this cider spoilage. Finally, detection thresholds of the main ethylphenols were determined in ciders by orthonasal and retronasal sampling. The 4-EC and 4-EP detection thresholds (close to 20-25mg/l and 1.5-2.0mg/l, respectively) were matrix dependant.
authors.affiliation: ADRIA Normandie, Boulevard du 13 juin 1944, 14310 Villers-Bocage, France. nburon@adrianie.org
authors.forename: Nicolas
authors.initials: N
authors.lastname: Buron
authors.forename: Monika
authors.initials: M
authors.lastname: Coton
authors.forename: Patrick
authors.initials: P
authors.lastname: Legendre
authors.forename: Jérôme
authors.initials: J
authors.lastname: Ledauphin
authors.forename: Valérie
authors.initials: V
authors.lastname: Kientz-Bouchart
authors.forename: Hugues
authors.initials: H
authors.lastname: Guichard
authors.forename: Daniel
authors.initials: D
authors.lastname: Barillier
authors.forename: Emmanuel
authors.initials: E
authors.lastname: Coton
mesh_terms: D000434:Alcoholic Beverages / Q000382:microbiology*; D055168:Brettanomyces / Q000378:metabolism*; D055167:Dekkera / Q000302:isolation & purification / Q000378:metabolism*; D005285:Fermentation; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism*; D010636:Phenols / Q000378:metabolism*; D014835:Volatilization
chemical_list: D010636:Phenols