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Chemistry of Hydroxycinnamate Esters and Their Role as Precursors to Dekkera Produced Off-flavour in Wine

Josh L. Hixson

出版	University of Adelaide, School of Agriculture, Food and Wine, 2012
URL	http://books.google.com.hk/books?id=wh-ZtgEACAAJ&hl=&source=gbs_api

註釋

The potential for malodour in wine caused by the accumulation of ethylphenols has been widely studied with respect to the breakdown of the hydroxycinnamic acids, p-coumaric and ferulic acid, by D. bruxellensis. The presence of esterified hydroxycinnamate conjugates in grapes and wine is well established and they account for a large proportion of the hydroxycinnamate content. There exists the possibility that these conjugates could also provide the potential for spoilage, though they have never been linked to the direct formation of ethylphenols. The research highlighted within this thesis examines the potential role of a number of esterified conjugates in the production of ethylphenols by D. bruxellensis. Two classes of berry derived esters, the tartaric acid and glucose bound hydroxycinnamates, as well as the vinification formed ethyl esters, were synthesised and used for model fermentation experiments.