The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review |
| |
| Authors: | R. Suá rez,J.A. Suá rez-Lepe,A. Morata,F. Calderó n |
| |
| Affiliation: | 1. Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain;2. Dpto. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria s/n, 28040 Madrid, Spain |
| |
| Abstract: | This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and Dekkera. The physico-chemical factors that favour the growth of these undesirable yeasts, the techniques used to detect the presence of Brettanomyces/Dekkera species in wines, and the analytical techniques for monitoring the formation of volatile ethylphenols are all described. Finally, the advantages and disadvantages of the different options for controlling the growth of these yeasts are discussed. |
| |
| Keywords: | Brettanomyces Dekkera Red wines 4-Ethylphenol 4-Ethylguaiacol Off-flavours |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
