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International Journal of Food Microbiology
Vol.
161, No. 3, 2013; Pages: 209 - 213

Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

E. Pastorkova, T. Zakova, P. Landa, J. Novakova, J. Vadlejch, L. Kokoska

Department of Crop Sciences and Agroforestry, Institute of Tropics and Subtropics, Czech University of Life Sciences Prague, Kamycka 129, 165 21 Prague 6-Suchdol, Czech Republic
Abstract

This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs = 32–128 μg/mL), resveratrol (MICs = 256–512 μg/mL) and luteolin (MICs = 256–512 μg/mL) are among six active compounds that possessed the strongest inhibitory effects against all microorganisms tested. In the case of phenolic acids, myricetin, p-coumaric and ferulic acids exhibited selective antimicrobial activity (MICs = 256–512 μg/mL), depending upon yeasts and bacteria tested. In comparison with potassium metabisulphite, all microorganisms tested were more susceptible to the phenolics. The results revealed the antibacterial and antiyeast effects against wine spoilage microorganisms of several highly potent phenolics naturally occurring in grapes. These findings also provide arguments for further investigation of stilbenes as prospective compounds reducing the need for the use of sulphites in winemaking.

Keywords: Wine spoilage microorganism; Antimicrobial activity; Phenolic compound; Stilbene; sulphur dioxide


 

 

 
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