Influence of phenolic compounds on the physiology of OEnococcus oeni from wine

This study shows that the growth of OEnococcus oeni CECT 4100 in a syntheti c medium is affected by phenolic compounds in different ways, depending on their type and concentration. Generally they have no effects at low concent rations, but hydroxycinnamic acids are inhibitory at high concentrations. M alolactic fermentation was stimulated in the presence of catechin and querc etin, but increasingly delayed with increasing amounts of p-coumaric acid. Gallic acid appeared to delay or inhibit the formation of acetic acid from citric acid. This could lead to a better control of malolactic fermentation and suppress the increase in volatile acidity, which is undesirable in the wine-making process.