terclim by ICS banner
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

Abstract

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

Authors

Simona CAMPOLONGO1, Cristina LAMBERTI2, Kalliopi RANTSIOU1, Enrica PESSIONE2, Luca COCOLIN1

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

Contact the author*

Keywords

Brettanomyces bruxellensis, off-odours, proteome

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

Related articles…

Chemical systems behind wine aroma perception: overview, genesis and evolution

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Sensory evaluation of ‘Sauvignon blanc’ grapes by a trained panel

The study described the effect of sensory analysis on commercial ‘Sauvignon blanc’ vineyards within the Stellenbosch Wine of Origin District. The sensorial evaluation of the berries was able to give a description of each parcel type and relate it to the cultural practices.

Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age

This study was carried out on 24 vintages of Cabernet sauvignon and on 7 vintages of Merlot produced by two different Bordeaux growing areas. Proanthocyanidin monomers and oligomers, and several parameters of the proanthocyanidin fraction were analytically assessed.

Oak wood influence on the organoleptic perception of red wine

Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.

Aroma profile of ‘Pedro Ximenez’ sweet musts obtained from dried grapes by different methods

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.