Fecha de publicación: -- Fuente: PubMed "wine" Int J Food Microbiol. 2026 Nov 4;464:112140. doi: 10.1016/j.ijfoodmicro.2026.112140. Online ahead of print.ABSTRACTBrettanomyces bruxellensis is a major wine spoilage yeast able to convert hydroxycinnamic acids into volatile phenols responsible for phenolic off-flavors. However, the extent to which this metabolism varies within the species remains insufficiently understood. This study investigated hydroxycinnamic acid consumption and volatile phenol production in 24 B. bruxellensis isolates selected to span the historically defined genetic groups. Isolates were cultivated in synthetic wine supplemented with p-coumaric and ferulic acids, and the consumption of precursors and formation of vinyl and ethyl derivatives were quantified after 552 h. Marked isolate-dependent differences were observed in both substrate consumption and product formation. Ferulic acid was proportionally more consumed than p-coumaric acid, although it was initially present at a lower concentration. The production of vinyl and ethyl derivatives varied strongly among isolates, revealing distinct metabolic profiles consistent with differences in the overall output of the decarboxylation and reduction steps. Genetic group alone did not reliably explain the observed metabolic diversity. Importantly, the quantified vinyl and ethyl derivatives did not fully account for the consumed hydroxycinnamic acids. This incomplete recovery was particularly pronounced for ferulic acid and suggested that part of the consumed substrates was redirected toward unidentified metabolites or alternative metabolic routes. Overall, these results showed that hydroxycinnamic acid catabolism in B. bruxellensis is not a simple linear pathway but an isolate-dependent metabolic network, with major implications for predicting wine spoilage potential.PMID:43002892 | DOI:10.1016/j.ijfoodmicro.2026.112140