Formation of Substituted Tetrahydropyridines by Species of Brettanomyces and Lactobacillus Isolated from Mousy Wines
Abstract
Three species of Brettanomyces and two species of Lactobacillus capable of producing a mousy taint have been isolated and characterized from Australian wines for the first time. Growth of Brettanomyces yeast in a chemically defined medium, with and without lysine present, indicates that two previously identified compounds which cause a mousy taint, 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine, may be synthesized from lysine. Growth of a Lactobacillus in a grape juice/yeast extract medium demonstrated the formation of the two acetyltetrahydropyridines by bacteria, and also implicated ethanol in the formation of these two compounds. Substitution of ethanol with n-propanol resulted in the novel formation of the propionyl analogues of the two "mousy"acetyltetrahydropyridines.
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The metabolism in wine of certain amino acids, notably lysine and ornithine, can lead to the formation of several extremely potent and unpleasant nitrogen-heterocycle 'mousy' off-flavour compounds.
“The metabolism in wine of certain amino acids, notably lysine and ornithine, can lead to the formation of several extremely potent and unpleasant nitrogenheterocycle 'mousy' off-flavour compounds (Heresztyn 1986, Costello et al. 2001) (Figure 12).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Heresztyn 1986
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
Marsh, A. J., O'Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.09.003 · Cited by 485 · see citing works
Coton, M., Pawtowski, A., Taminiau, B., Burgaud, G., Deniel, F., Coulloumme-Labarthe, L., Fall, A., Daube, G., & Coton, E. (2017) · FEMS Microbiology Ecology · doi:10.1093/femsec/fix048 · Cited by 333 · see citing works
The origin of <em>Brettanomyces bruxellensis</em> in wines: a review
Renouf, V., Lonvaud-Funel, A., & Coulon, J. (2007) · OENO One · doi:10.20870/oeno-one.2007.41.3.846 · Cited by 35 · see citing works
- Authors
- Heresztyn, T.
- Affiliations
- Australian Wine Research Institute (AU)
- Corresponding author
- Heresztyn, Tamila
- Venue
- American Journal of Enology and Viticulture
- Published
- 1986
- Volume
- 37
- Issue
- 2
- Pages
- 127-132
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W4316656216
- Cited by
- 122
- References
- 0
- Citations by year
- 2024: 2 · 2023: 2 · 2022: 1 · 2021: 4 · 2020: 7 · 2019: 4 · 2018: 3 · 2017: 5 · 2016: 3 · 2015: 3 · 2014: 6 · 2013: 4 · 2012: 1
- FWCI
- 1.10
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- American Journal of Enology and Viticulture
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
- Keywords
- Brettanomyces, Lactobacillus, lysine metabolism, ethanol, 1-propanol, wine spoilage
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