Abstract
Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g., volatile phenols. Lactic acid and acetic acid bacteria also occur regularly in must and wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds (acetic acid, biogenic amines, N-heterocycles, diacetyl, etc.). In conventional winemaking, additions of sulfite or lysozyme are used to inhibit growth of spoilage microorganisms. However, there is increasing concern about the health risks connected with these enological additives and high interest in finding alternatives. Phenols are naturally occurring compounds in grapes and wine and are well known for their antimicrobial and health-promoting activities. In this study, we tested a selection of phenolic compounds for their effect on growth and viability of wine-associated yeasts and bacteria. Our investigations confirmed the antimicrobial activities of ferulic acid and resveratrol described in previous studies. In addition, we found syringaldehyde highly efficient against wine-spoiling bacteria at concentrations of 250–1000 µg/mL. The promising bioactive activities of this aromatic aldehyde and its potential for winemaking deserves further research.
Highlights
Yeasts, lactic acid bacteria and acetic acid bacteria can play a role in winemaking and have an influence on wine quality [1]
The phenolic compounds tested in this study are poorly soluble in water
As these solvents could have an impact on the inhibition experiments, we investigated the effect of these solvents could have an impact on the inhibition experiments, we investigated the of different different concentrations concentrations on on the the growth growth of of the the test testmicroorganisms microorganisms(Figure (Figure1)
Summary
Lactic acid bacteria and acetic acid bacteria can play a role in winemaking and have an influence on wine quality [1]. The presence of sulfites in alcoholic beverages, in wines, can cause pseudo-allergic responses with symptoms ranging from gastrointestinal problems to anaphylactic shock [2,3]. Other antimicrobials such as sorbic acid and dimethyl dicarbonate are active against yeasts, but have less activity against bacteria [2,3]. Phenolic compounds affect bacterial growth and metabolism [2]. Phenols kill microorganisms or inhibit the growth of bacteria, fungi or protozoa [8]. Several mechanisms of action in the growth inhibition of bacteria are involved, such as permeabilization and destabilization of the plasma membrane, or inhibition of extracellular microbial enzymes [2,9]
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