engleski

Brettanomyces/Dekkera in Croatia and some of its metabolic properties

Brettanomyces/Dekkera yeasts are commonly found in all vineyard regions worldwide, and are well known as wine spoilage microorganisms. 4-ethyl phenol is the most important metabolite that can give rise to sensory properties of wine. In this work Brettanomyces strains were isolated from 28 analyzed wine samples originate from various Dalmatia and Slavonia winegrowing area of Croatia. Metabolic properties of isolated strains were studied. The yeast cultivation was performed in medium composed of yeast extract, glucose and p-coumaric acid (10 mg/L) on laboratory shaker at 28 °C. The growth rate of yeast, 4-ethyl phenol production rate and coumaric acid consumption rate were monitored. 4-ethyl phenol was determined by SPME-GC analysis and p-coumaric acid was determined by HPLC analysis. Isolated yeast showed similar growth patterns, but 4-ethylphenol formation and p-coumaric consumption were significantly different. All analyzed yeast produced substantial amounts of 4-ethyl phenols. Isolated strain from Dalmatia region produced the largest quantities of 4-ethyl phenol.

wine; yeasts; Brettanomyces/Dekkera; metabolic properties

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