Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/79873
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Type: Journal article
Title: Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma
Author: Curtin, C.
Langhans, G.
Henschke, P.
Grbin, P.
Citation: Food Microbiology, 2013; 36(2):241-247
Publisher: Academic Press Ltd
Issue Date: 2013
ISSN: 0740-0020
1095-9998
Statement of
Responsibility: 
Chris D. Curtin, Geoffrey Langhans, Paul A. Henschke, Paul R. Grbin
Abstract: Spoilage of red wine by the yeast species Dekkera bruxellensis is a common problem for the global wine industry. When conditions are conducive for growth of these yeasts in wine, they efficiently convert non-volatile hydroxycinnamic acids into aroma-active ethylphenols, thereby reducing the quality of the wine. It has been demonstrated previously that dissolved oxygen is a key factor which stimulates D. bruxellensis growth in wine. We demonstrate that whereas the presence of oxygen accelerates the growth of this species, oxygen-limited conditions favour 4-ethylphenol production. Consequently, we evaluated wine spoilage potential of three D. bruxellensis strains (AWRI1499, AWRI1608 and AWRI1613) under oxygen-limited conditions. Each strain was cultured in a chemically-defined wine medium and the fermentation products were analysed using HPLC and HS-SPME-GC/MS. The strains displayed different growth characteristics but were equally capable of producing ethylphenols. On the other hand, significant differences were observed for 18 of the remaining 33 metabolites analysed and duo-trio sensory analysis indicated significant aroma differences between wines inoculated with AWRI1499 and AWRI1613. When these wines were spiked with low concentrations of 4-ethylphenol and 4-ethylguaiacol, no sensorial differences could be perceived. Together these data suggest that the three predominant D. bruxellensis strains previously isolated during a large survey of Australian wineries do not differ substantively in their capacity to grow in, and spoil, a model wine medium.
Keywords: Dekkera bruxellensis; Wine; Volatile phenols; Fermentation products
Rights: Copyright © 2013 Elsevier Ltd. All rights reserved.
RMID: 0020130855
DOI: 10.1016/j.fm.2013.06.008
Appears in Collections:Agriculture, Food and Wine publications

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