Volatile phenols in wines are responsible for unpleasant aromas, which negatively affect the quality of the wine. These compounds are produced from the metabolism of hydroxycinnamic acids, mainly by the yeasts Brettanomyces/Dekkera. Relevant data, potentially useful to support decisions on how to manage the risk of contamination of wines by Brettanomyces/Dekkera, according to the grape varieties used in the vinification, is important to the wine industry. Therefore, the aim of this work was to evaluate the survival and the metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines. Yeast growth and survival were monitored in fifteen wines, five from each of the grape varieties Touriga Nacional, Cabernet Sauvignon and Syrah, inoculated with a strain of D. bruxellensis. Yeast culturable populations of 10⁷ CFU mL⁻¹ were reduced to undetectable numbers in 24 h in all wines. Plate counts of 10⁴–10⁶ CFU mL⁻¹ were, however, detected after 48 h in most of Touriga Nacional and Cabernet Sauvignon wines and later in Syrah. Viability measurement by flow cytometry showed that a significant part of the populations was in a viable but non-culturable state (VBNC). The time required for the recovery of the culturable state was dependent on the wine, being longer on Syrah wines. Besides the production of ethylphenols, the metabolism of hydroxycinnamic acids by VBNC cells led to the accumulation of vinylphenols at relatively high levels, independently of the grape variety. The flow cytometry methodology showed a higher survival capacity of D. bruxellensis in Touriga Nacional wines, which corroborates with the higher amounts of volatile phenols found on this variety.

葡萄酒中的挥发性酚会造成令人不快的香气，从而对葡萄酒的质量产生负面影响。这些化合物由羟基肉桂酸的代谢产生，主要是由酵母菌（Brettanomyces / Dekkera）酵母产生。根据葡萄酒酿造中使用的葡萄品种，相关数据可能对支持有关如何管理布雷塔诺维采斯/德克拉的葡萄酒污染风险的决策有用，对酿酒业至关重要。因此，这项工作的目的是评估德克拉德克斯菌对羟基肉桂酸的存活和代谢。在单品种的葡萄酒中。在十五种葡萄酒中监测了酵母的生长和存活，每种葡萄酒中分别接种了布鲁氏菌D.，其中有五种来自Touriga Nacional，Cabernet Sauvignon和Syrah葡萄。在所有葡萄酒中，可培养的10 ⁷  CFU mL ^-1的酵母菌种群在24小时内均降至不可检测的数量。板数为10 ⁴ –10 ⁶  CFU mL ^-1但是，大多数Touriga Nacional和Cabernet Sauvignon葡萄酒在48小时后被检出，后来在Syrah中被检出。通过流式细胞仪进行的生存力测量表明，大部分种群处于生存但不可培养的状态（VBNC）。恢复可培养状态所需的时间取决于葡萄酒，而西拉葡萄酒则需要更长的时间。除了生产乙基酚外，VBNC细胞对羟基肉桂酸的代谢还导致乙烯酚以相对较高的水平积累，而与葡萄品种无关。流式细胞仪的方法表现出更高的存活率容量D. bruxellensis在Touriga全国的葡萄酒，其具有较高量的挥发性酚的证实在此品种中发现。