TY - JOUR
T1 - Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines
AU - Jensen, Susanne Langgård
AU - Umiker, Nicole L.
AU - Arneborg, Nils
AU - Edwards, Charles G.
PY - 2009
Y1 - 2009
N2 - Yeast isolates from commercial red wines were characterized with regards to tolerances to molecular SO2, ethanol, and temperature as well as synthesis of 4-ethyl-phenol/4-ethyl-guaiacol in grape juice or wine. Based on rDNA sequencing, nine of the 11 isolates belonged to Dekkera bruxellensis (B1a, B1b, B2a, E1, F1a, F3, I1a, N2, and P2) while the other two were Candida pararugosa (Q2) and Pichia guilliermondii (Q3). Strains B1b, Q2, and Q3 were much more resistant to molecular SO2 in comparison to the other strains of Dekkera. These strains were inoculated (103-104 cfu/ml) along with lower populations of Saccharomyces (<500 cfu/ml) into red grape juice and red wine incubated at two temperatures, 15 C and 21 C. Although Saccharomyces quickly dominated fermentations in grape juice, B1b and Q2 grew and eventually reached populations >105 cfu/ml. In wine, Q3 never entered logarithmic growth and quickly died in contrast to Q2 which survived >40 days after inoculation. B1b grew well in wine incubated at 21 C while slower growth was observed at 15 C. Neither Q2 nor Q3 produced 4-ethyl-phenol or 4-ethylguaiacol, unlike B1b. However, lower concentrations of volatile phenols were present in wine incubated at 15 C compared to 21 C.
AB - Yeast isolates from commercial red wines were characterized with regards to tolerances to molecular SO2, ethanol, and temperature as well as synthesis of 4-ethyl-phenol/4-ethyl-guaiacol in grape juice or wine. Based on rDNA sequencing, nine of the 11 isolates belonged to Dekkera bruxellensis (B1a, B1b, B2a, E1, F1a, F3, I1a, N2, and P2) while the other two were Candida pararugosa (Q2) and Pichia guilliermondii (Q3). Strains B1b, Q2, and Q3 were much more resistant to molecular SO2 in comparison to the other strains of Dekkera. These strains were inoculated (103-104 cfu/ml) along with lower populations of Saccharomyces (<500 cfu/ml) into red grape juice and red wine incubated at two temperatures, 15 C and 21 C. Although Saccharomyces quickly dominated fermentations in grape juice, B1b and Q2 grew and eventually reached populations >105 cfu/ml. In wine, Q3 never entered logarithmic growth and quickly died in contrast to Q2 which survived >40 days after inoculation. B1b grew well in wine incubated at 21 C while slower growth was observed at 15 C. Neither Q2 nor Q3 produced 4-ethyl-phenol or 4-ethylguaiacol, unlike B1b. However, lower concentrations of volatile phenols were present in wine incubated at 15 C compared to 21 C.
U2 - 10.1016/j.fm.2009.06.010
DO - 10.1016/j.fm.2009.06.010
M3 - Journal article
C2 - 19835781
SN - 0740-0020
VL - 26
SP - 915
EP - 921
JO - Food Microbiology
JF - Food Microbiology
IS - 8
ER -