{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,13]],"date-time":"2026-01-13T06:03:57Z","timestamp":1768284237384,"version":"3.49.0"},"reference-count":45,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,8,22]],"date-time":"2023-08-22T00:00:00Z","timestamp":1692662400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia (FCT)","doi-asserted-by":"publisher","award":["DL 57\/2016\/CP1382\/CT0012"],"award-info":[{"award-number":["DL 57\/2016\/CP1382\/CT0012"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia (FCT)","doi-asserted-by":"publisher","award":["UID\/AGR\/04129\/2020"],"award-info":[{"award-number":["UID\/AGR\/04129\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Linking Landscape, Environment, Agriculture and Food Research Centre (LEAF)","award":["DL 57\/2016\/CP1382\/CT0012"],"award-info":[{"award-number":["DL 57\/2016\/CP1382\/CT0012"]}]},{"name":"Linking Landscape, Environment, Agriculture and Food Research Centre (LEAF)","award":["UID\/AGR\/04129\/2020"],"award-info":[{"award-number":["UID\/AGR\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B.\u00a0bruxellensis under sulfite stress. In red wine, a high sulfite dose (potassium metabisulfite, 100 mg L\u22121) led to an immediate death phase followed by growth recovery after two weeks. However, 4-ethylphenol (4-EP) was continuously produced by dead or nonculturable cells. Nonetheless, an event of growth recovery could not be observed in the case of the model wine. However, when the model wine was supplemented with minerals and vitamins, both growth recovery and 4-EP production were noticed, suggesting that the minerals and vitamins played an important role in maintaining the viability of cells under the sulfite stress. The yeast could also utilize the p-coumaric acid (p-CA) as an energy source, showing a specific growth rate of 0.0142 h\u22121 with 1 mM of p-CA in model wine. Furthermore, the sulfite-stressed cells exhibited ATP production by means of proton efflux while utilizing the p-CA. This work highlights the novel finding that the conversion of p-CA into 4-EP provides sufficient energy for the cell to remain metabolically active under the sulfite stress.<\/jats:p>","DOI":"10.3390\/beverages9030069","type":"journal-article","created":{"date-parts":[[2023,8,22]],"date-time":"2023-08-22T00:46:22Z","timestamp":1692665182000},"page":"69","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis"],"prefix":"10.3390","volume":"9","author":[{"given":"Mahesh","family":"Chandra","sequence":"first","affiliation":[{"name":"Laborat\u00f3rio de Microbiologia, Linking Landscape Environment Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1760-6899","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Branco","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Microbiologia, Linking Landscape Environment Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"School of Engineering, Lus\u00f3fona University, Campo Grande 376, 1749-024 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9307-1905","authenticated-orcid":false,"given":"Catarina","family":"Prista","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Microbiologia, Linking Landscape Environment Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7985-963X","authenticated-orcid":false,"given":"Manuel","family":"Malfeito-Ferreira","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Microbiologia, Linking Landscape Environment Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Malfeito-Ferreira, M. 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