The origin of ethylphenols in wines

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Abstract
Ethylphenols are important aromatic compounds of red wines. These compounds are formed in wines by some yeast species belonging to the genusBrettanomyces/Dekkerain the presence of hydroxycinnamic acids. These volatile phenols are responsible for the ‘phenolic’, ‘animal’ and ‘stable’ off‐odours found in certain red wines. The results presented show that the synthesis of the high quantities of ethylphenols found in the ‘phenolic’ red wines can occur during the ageing of wines having normally completed their alcoholic and malo‐lactic fermentations. This olfactory fault caused byBrettanomyces/Dekkerais found more frequently than the classical ‘mousy‐taint’ attributed to this yeast genus. In addition, the study of the mechanisms of biosynthesis of ethylphenols byBrettanomyces/Dekkerahas shown the sequential activities of two enzymes. The first, is a cinnamate decarboxylase (CD), which assures the transformation of certain cinnamic acids into the correspondent vinylphenols; the second is a vinylphenol reductase, which catalyses the reduction of vinylphenols into ethylphenols. The CD activity ofBrettanomyces/Dekkerais not inhibited by the polyphenolic compounds of red wines (procyanidins and catechins) while these compounds do inhibit the CD activity ofSaccharomyces cerevisiae.On the other hand, the substrate specificities of the CD activities ofBrettanomyces/DekkeraandSaccharomycesare different.