Production of volatile phenols by Lactobacillus plantarum in wine conditions [PDF]
Biotechnology Letters, 2013 Some lactic acid bacteria produce volatile phenols in culture medium but this activity has not been extensively studied in wine conditions. Red and white wines were mixed with MRS medium at different ratios to study the influence of wine on the metabolism of p-coumaric and ferulic acids by Lactobacillus plantarum.
Fras, Pauline +3 more
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Ability of Lactic Acid Bacteria to Produce Volatile Phenols [PDF]
American Journal of Enology and Viticulture, 2006 Thirty-five strains of lactic acid bacteria (20 species) were screened for the ability to produce volatile phenols from the corresponding phenolic acids, p-coumaric and ferulic, in culture medium. The concentration of vinylphenols and ethylphenols in the growth medium was analyzed by gas chromatography. Results showed that 13 strains (37%) were able to
Couto, José A. +3 more
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Phenolic composition of monovarietal red wines regarding volatile phenols and its precursors [PDF]
European Food Research and Technology, 2018 The aim of this study was to characterise and compare wines from different grape varieties focusing on the volatile phenols and on the respective precursor compounds, both on the free form (p-coumaric, ferulic and caffeic acids) and as tartaric esters of hydroxycinnamic acids (caftaric, coutaric and fertaric acids).
Lima, Adriana +4 more
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Determination of volatile phenols in virgin olive oils and their sensory significance
Journal of Chromatography A, 2008Volatile phenols are strong odorants produced by microbial activity and reported in several foods, but very scarce information is available on their presence in virgin olive oils (VOOs) and on their relation with VOO chemical and sensory quality. In the present paper, a factorial experimental design was applied for the development of a suitable solid ...
Agusti Romero +2 more
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Sorption and diffusion properties of volatile phenols into cork [PDF]
Food Chemistry, 2010 Abstract The sorption and diffusion properties of seven common volatile phenols in hydro-alcoholic medium placed in contact with natural cork were investigated to determine the influence of cork closures on the concentration of these compounds in wine.
Karbowiak, Thomas +3 more
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Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke [PDF]
Journal of Agricultural and Food Chemistry, 2008 The release of smoke-derived volatile phenols during the fermentation of Merlot grapes, following grapevine exposure to smoke, has been investigated.
Kerry Wilkinson, Alan P Pollnitz
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Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke [PDF]
Journal of Agricultural and Food Chemistry, 2010 The presence of glycosides of smoke-derived volatile phenols in smoke-affected grapes and the resulting wines of Chardonnay and Cabernet Sauvignon was investigated with the aid of high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS ...
Markus Herderich +2 more
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Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria [PDF]
Journal of Applied Microbiology, 2011 Aims: To evaluate the effect of wine phenolic compounds on the production of volatile phenols (4-vinylphenol [4VP] and 4-ethylphenol [4EP]) from the metabolism of p-coumaric acid by lactic acid bacteria (LAB).
F.M. Campos +7 more
exaly +2 more sources