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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Relationships between secondary metabolites and wine sensory properties 9 Brettanomyces bruxellensis and off-odours: genetic and proteomic approaches to unravel the molecular mechanism of ethyl-phenols production

Brettanomyces bruxellensis and off-odours: genetic and proteomic approaches to unravel the molecular mechanism of ethyl-phenols production


Brettanomyces/Dekkera yeasts in wine are able to produce various spoilage compounds that are, at high concentration, detrimental to wine quality. The principal spoiler compounds associated with Brettanomyces spp. are vinyl and ethyl-phenols that are responsible for off- odours described as “animal”, “medicinal”, “sweaty leather”, “barnyard”, “spicy” and “clove-like”. In this paper, exploiting a molecular biology approach, we have identified putative DNA sequences for the two enzymes mainly involved in ethylphenol production. Furthermore a comparative proteomic study was carried out in order to investigate variations occurring in the proteome of B. bruxellensis during growth with and without hydrocinnamic precursors (p-coumaric acid and 4-vinyl-phenol). From these results we have found 59 spots, corresponding to differentially expressed proteins. Differences in the protein expression were found especially for low molecular weight spots.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article



1 Di.Va.P.R.A., Sector of Agricultural Microbiology and Food Technology, Faculty of Agriculture, University of Turin, Via Leonardo da Vinci 44, 10095, Grugliasco (TO) I.

2 Department of Human and Animal Biology, University of Turin, I

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Brettanomyces bruxellensis, off-odours, proteome


IVES Conference Series | Macrowine | Macrowine 2010


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