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.
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