Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol

By L. Dias, S. Dias, T. Sancho, H. Stender, A. Querol, M. Malfeito-Ferreira, V. Loureiro. 2003

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Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions (2003, unknown): “…step is much less frequent and has been reported as particularly effective in the species Dekkera bruxellensis (Chatonnet et al., 1995, 1997), D. anomala (Edlin et al., 1995), Pichia guilliermondii (Dias et al., 2003), Candida versatilis, C. halophila and C. mannitofaciens (Suezawa, 1995).”
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review (2007, background): “The enzyme that facilitates decarboxylation is present in a large number of bacteria, fungi, and yeasts, but the reduction step is only performed by the species Dekkera bruxellensis, Dekkera anomala, Pichia guillermondii, Candida versatilis, Candida halophila and Candida mannitofaciens (Chatonnet, D”
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review (2018, background): “The HCDC activity, specifically for supplying coumaric acid, has been mentioned for strains of the genera Pichia, Torulaspora, and Zygosaccharomyces [98,99].”
Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016, background): “Recently, strains of Pichia guilliermondii have also been reported as producing considerable quantities of ethylphenols in grape must, to an extent similar to D. bruxellensis strains (Dias et al., 2003a).”