Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeast
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TL;DR
This paper attempts to clarify the distinctive and ‘characteristic’ odours which have long been attributed to Brettanomyces yeast metabolism.
Abstract
The formation of 4-ethyl and 4-vinyl derivatives of guaiacol, phenol and syringol from ferulic acid,p-coumaric acid and sinapic acid, respectively, byBrettanomyces sp. in a synthetic medium was studied by gas chromatography-mass spectrometry. Some of these metabolites possess strong spicy, smoke-like, medicinal, clove-like, woody or phenolic odours and their role as spoilage compounds in wine is discussed. Their formation appears to be characteristic of this yeast genus and its sporulating formDekkera, suggesting these yeasts are Pof+. This paper attempts to clarify the distinctive and 'characteristic' odours which have long been attributed toBrettanomyces yeast metabolism.