In this work the effect of the most common phenol carboxylic acids, (gallic, caffeic and ferulic acids) and flavonoids (catechin and quercetin) on the growth and L-malic acid metbolism of Oenococcus oeni was investigated. A total of 143 strains, isolated from different wines, were assayed in a synthetic medium added with ethanol (12% v/v) and malic acid (5 g/L) and different amounts of each compound under analysis. The three carboxyl acids showed an inhibitory effect on growth of Oenococcus oeni at high concentrations; 1000 mg/L inhibited the growth, and inhibition by ferulic acid was greater than that registered for caffeic acid. As for gallic acid its presence in the medium at 500 mg/L stimulated the growth of assayed strains while higher concentrations, until 1000 mg/L did not inhibit the growth. Catechin had a stimulating effect, which increased with concentration. While quercetin showed a slight stimulating effect only at low concentrations. Flavonoids also stimulated the Malolactic fermentation.
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni
Iorizzo M;Lombardi Silvia Jane;Di Renzo T;Testa B;Coppola R;Sorrentino E
2010-01-01
Abstract
In this work the effect of the most common phenol carboxylic acids, (gallic, caffeic and ferulic acids) and flavonoids (catechin and quercetin) on the growth and L-malic acid metbolism of Oenococcus oeni was investigated. A total of 143 strains, isolated from different wines, were assayed in a synthetic medium added with ethanol (12% v/v) and malic acid (5 g/L) and different amounts of each compound under analysis. The three carboxyl acids showed an inhibitory effect on growth of Oenococcus oeni at high concentrations; 1000 mg/L inhibited the growth, and inhibition by ferulic acid was greater than that registered for caffeic acid. As for gallic acid its presence in the medium at 500 mg/L stimulated the growth of assayed strains while higher concentrations, until 1000 mg/L did not inhibit the growth. Catechin had a stimulating effect, which increased with concentration. While quercetin showed a slight stimulating effect only at low concentrations. Flavonoids also stimulated the Malolactic fermentation.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
