Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

Joyce Kheir (1, 2) , Dominique Salameh (2) , Pierre Strehaiano (1) , Cédric Brandam (1) , Roger Lteif (2)

1 LGC - Laboratoire de Génie Chimique
2 USJ - Université Saint-Joseph de Beyrouth

Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wine’s organoleptic characteristics might be influenced or damaged. The aim of this literature review is to provide a better understanding of the physicochemical, biochemical, and metabolic factors that are related to the levels of p-coumaric acid and volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols.

Mots clés: Wine; p-Coumaric acid; 4-Ethylphenol; Bioconversion; Brettanomyces/Dekkera

Domaines: Génie chimique; Alimentation et Nutrition

Joyce Kheir, Dominique Salameh, Pierre Strehaiano, Cédric Brandam, Roger Lteif. Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts. European Food Research and Technology, 2013, 237 (5), pp.655-671. ⟨10.1007/s00217-013-2036-4⟩. ⟨hal-03523439⟩