Highlight on the problems generated by p-coumaric acid analysis in wine fermentations

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1661-1667

  Salameh, Dominique ^a,b   Brandam, Cédric ^a   Medawar, Wissam ^b   Lteif, Roger ^b   Strehaiano, Pierre ^a  

^a LABORATOIRE DE GÉNIE CHIMIQUE   (France)

^b SAINT JOSEPH UNIVERSITY   (Lebanon)

Author keywords

Adsorption; Brettanomyces; Chromatographic analysis; Ethanol; Fermentation; p Coumaric acid; Temperature

Indexed keywords

4 ETHYLPHENOL; ALCOHOL; PARA COUMARIC ACID;

ADSORPTION; ARTICLE; BIOTRANSFORMATION; BRETTANOMYCES; CELL WALL; CHEMICAL ANALYSIS; FERMENTATION TECHNIQUE; FUNGAL CELL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE; TEMPERATURE SENSITIVITY; WINE; YEAST;

BRETTANOMYCES; VITACEAE;

EID: 36549010151     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.052     Document Type: Article

References (30)

1. Avom J., Ketcha Mbadcam J., Matip M.R.L., and Germain P. Adsorption isotherme de l'acide acétique par des charbons d'origine végétale. African Journal of Science and Technology. Science and Engineering Series 2 2 (2001) 1-7
2. Bagchi D., Grag A., Krohn R.L., Bagchi M., and Tran M.X. Oxygen free radical scavenging abilities of vitamins C and E, and grape seed proanthocyanidin extract in vitro. Results and Communications in Molecular Pathology and Pharmacology 95 (1997) 179-189
3. Barthelmebs L., Divies C., and Cavin J.F. Knockout of the p-coumarate Decarboxylase gene from Lactobacillus Plantarum reveals the existence of two other inducible enzymatic activities involved in phenolic acid metabolism. Applied and Environmental Microbiology 66 (2000) 3368-3375
4. Baumes R., and Cordonnier R. Identification and determination of volatile constituents of wines from different vine cultivars. Journal of the Science of Food and Agriculture 37 (1986) 927-943
5. Chatonnet P., and Boidron J.N. Dosages de phénols volatils dans les vins par chromatographie en phase gazeuse. Sciences des Aliments 8 (1988) 479-488
6. Chatonnet P., Dubourdieu D., Boidron J.N., and Pons M. The origin of ethylphenols in wines. Journal of the Science of Food and Agriculture 60 (1992) 165-178
7. Chatonnet P., Viala C., and Dubourdieu D. Influence of polyphenolic components of red wines on the microbial synthesis of volatile phenols. American Journal of Oenology and Viticulture 48 (1997) 443-448
8. Clark, T.J. (2000). Para-coumaric acid binding to stomach cancer-causing nitrosamines. ∼www.vitamins-minerals.tv/phytochemicals/para_coumaric_acid.html.
9. Dias L., Pereira-da-Silva S., Tavares M., Malfeito-Ferreira M., and Loureiro V. Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions. Food Microbiology 20 (2003) 377-384
10. Dubois P., Brule G., and Illic M. Etude des phénols volatils de deux vins rouges. Annales de Technologie Agricole 20 (1971) 131-139
11. Dugelay I., Guntata Z., Sapis J.C., Beaumes R., and Bayonove C. Role of cinnamoyl esterase activities from enzyme preparations on the formation of volatile phenols during winemaking. Journal of Agricultural and Food Chemistry 41 (1993) 2092-2096
12. Dugelay I., Beaumes R., Guntata Z., Razungles A., and Bayonove C. Evolution de l'arome au cours de la conservation du vin: Formation de 4-(1-étoxyethyl) phenol et de 4-(1-étoxyethyl)gaiacol. Sciences des Aliments 15 5 (1995) 423-433
13. Edlin D., Narbad A., and Lloyd D. The biotransformation of simple phenolic compounds by Brettanomyces anomalus. FEMS Microbiology Letters 125 (1995) 311-315
14. Edlin D., Narbad A., Gasson M.J., Dickinson J.R., and Lloyd D. Purification and characterization of hydroxycinnamate decarboxylase from Brettanomyces anomalus. Enzyme Microbial Technology 22 (1998) 232-239
15. Etievant P.X. Volatile phenol determination in wine. Journal of Agricultural and Food Chemistry 29 (1981) 65-67
16. Goldberg D.M., Tsang E., Karumanchiri A., and Soleas G.J. Quercentin and p-coumaric acid concentrations in commercial wines. American Journal of Oenology and Viticulture 49 (1998) 142-151
17. Herrera F., Pulgarin C., Nadtochenko V., and Kiwi J. Accelerated photo-oxidation of concentrated p-coumaric acid in homogeneous solution. Mechanistic studies, intermediates and precursors formed in the dark. Applied Catalysis B: Environmental 17 (1998) 141-156
18. Hrazdina G., Parsons G.G., and Mattick L.R. Physiological and Biochemical events during development and maturation of grape berries. American Journal of Oenology and Viticulture 35 (1984) 220-227
19. Mc murry J. Organic Chemistry. 5th ed. (2000), Brooks/Cole, USA
20. Medawar, W. (2003). Etude physiologique et cinétique des levures du genre Brettanomyces dans un contexte œnologique. Thèse de doctorat de l'institut polytechnique de Toulouse et de l'université Saint Joseph de Beyrouth.
21. Medina K., Boido E., Dellacassa E., and Carrau F. Yeast interactions with anthocyanins during red wine fermentation. American Journal of Oenology and Viticulture 56 (2005) 104-105
22. Morata A., Gomez-Cordoves M.C., Suberviola J., Bartolomé B., Colomo B., and Suárez J.A. Adsorption of anthocyanins by yeasts cell walls during the fermentation of red wines. Journal of Agricultural and Food Chemistry 51 (2003) 4084-4088
23. Morata A., Gomez-Cordoves M.C., Colomo B., and Suárez J.A. Cell wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes. European Food Researches Technology 220 (2005) 341-346
24. O'Neill F.H., Christov L.P., Botes P.J., and Prior B.A. Rapid and simple assay for feruloyl and p-coumaroyl esterases. World Journal of Microbiology and Biotechnology 12 (1996) 239-242
25. Ribereau-Gayon P., Glories Y., Maujean A., and Dubourdieu D. Tome 2, Chimie du vin, Stabilisation et traitement (1998), Dunod, Paris
26. Rizzo M., Ventrice D., Varone M.A., Sidari R., and Caridi A. HPLC determination of phenolics adsorbed on yeasts. Journal of Pharmaceutical and Biomedical Analysis 42 1 (2006) 46-55
27. Schimidzu J.I., and Watanabe M. Volatile components identified in the phenolic fraction from Koshu and zenkoji graoes. Agricultural and Biological Chemistry 46 (1982) 1447-1452
28. Suárez R., Suárez-Lepe J.A., Morata A., and Calderón F. The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review. Food Chemistry 102 1 (2007) 10-21
29. Seyhane, E. (1994). Organic Chemistry Structure and Reactivity (3rd ed.). HEATH.
30. Tuzen M., and Ozdemir M. Chromatographic determination of phenolic acids in the snowdrop by HPLC. Turkish Journal of Chemistry 27 (2003) 49-54