Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases

Hydroxycinnamate decarboxylase (HCDC) activity has been evaluated in several commercial yeast strains. The combined effect of using cinnamyl esterases (CE) and HCDC+ Saccharomyces cerevisiae strains has been studied in the formation of vinylphenolic pyranoanthocyanins (VPAs) during fermentation, analysing the kind and concentration of pigments formed according to the yeast strain used. Wines fermented with yeasts HCDC+ were contaminated with Dekkera bruxellensis and afterwards analysed to evaluate the formation of ethylphenols (EPs). The musts treated with CE and later fermented with HCDC+ yeast strains showed lower contents of 4-ethylphenol than those fermented with HCDC− strains. This reduction in the EP content is due to the transformation of hydroxycinnamic acids in stable VPAs pigments. The associated use of CEs and HCDC+ Saccharomyces strains is a natural strategy to reduce the formation of EPs in wines contaminated by Dekkera/Brettanomyces.

► We have evaluated hydroxycinnamate decarboxylase (HCDC) activity in 17 commercial yeast strains.
► The use of both HCDC strains and cinnamyl esterases (CEs) during fermentation increase the formation of stable pigments (VPAs).
► Transformation of ethylphenol (EP) precursors in stable pigments decrease the formation of EPs.
► The influence of VPAs in wine colour have been evaluated.