Effect of malolactic fermentation and ageing on the concentration of ρ‐coumaric acid of Pinot Noir wine and the consequence for volatile phenol production by Brettanomyces. (20th October 2020)

• Record Type: Journal Article
• Authors: DuBois, A.; Shelton, M.; Qian, M.; Osborne, J.P.
• Is Part Of: Australian journal of grape and wine research. Volume 27:Number 1(2021)
• Page Start: 81
• Page End: 86
• Publication Date: 2020-10-20
• Subjects: Brettanomyces bruxellensis -- cinnamoyl esterase -- Oenococcus oeni -- wine ageing -- ρ‐coumaric acid; Viticulture -- Australia -- Periodicals; Wine and wine making -- Australia -- Periodicals; Viticulture -- Periodicals; Wine and wine making -- Periodicals; 634.80994
• DOI: 10.1111/ajgw.12464
• Languages: English
• ISSNs: 1322-7130

Abstract

Abstract: Background and Aims: This study compared changes in the concentration of ρ ‐coumaric acid in wine because of enzymatic hydrolysis of ρ ‐coutaric acid by Oenocococcus oeni with that of chemical hydrolysis during ageing. Methods and Results: Malolactic fermentation of a Pinot Noir wine with a cinnamoyl esterase‐positive (CE+) O. oeni strain resulted in a significant increase in ρ ‐coumaric acid concentration. No significant change in ρ ‐coumaric acid concentration occurred during ageing regardless of wine pH, ethanol concentration or storage temperature. Brettanomyces bruxellensis produced a significantly higher concentration of volatile phenols in wines that underwent malolactic fermentation with the CE (+) O. oeni strain than with the CE (−) strain. Conclusions: The O. oeni strain had significantly more impact on wine ρ ‐coumaric acid concentration than chemical hydrolysis during ageing. Significance of the Study: The use of CE (+) O. oeni strains should be avoided in wines at risk of Brettanomyces spoilage because of an increase in the concentration of the volatile phenol precursor, ρ ‐coumaric acid.