Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines

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 -