TABLE 5.
Trans-caftaric and trans-caffeic acids concentrations in different cultures of O. oeni OenosTM before (t0) and after (tfinal) 5 days and 10 h growth and a certain time of substrate-exposure (5 days and 10 h or only 10 h) at 25°C.
| Medium culture | log (CFU mL–1) tfinal | Trans-caftaric acid (mg/L) | Trans-caffeic acid (mg/L) | ||
| t0 | tfinal | t0 | tfinal | ||
| (1) Unexposed | 8.87 ± 0.07 | nd | nd | nd | nd |
| (2) 10% wine-exposed for 5 days and 10 h | 9.30 ± 0.07 | 16.59 ± 0.11 | nd | 0.19 ± 0.00 | 8.80 ± 0.14 |
| (3) 20% wine-exposed for 5 days and 10 h | 9.73 ± 0.36 | 33.97 ± 0.13 | nd | 0.28 ± 0.01 | 18.13 ± 0.02 |
| (4) 30% wine-exposed for 5 days and 10 h | 9.68 ± 0.13 | 50.74 ± 0.58 | nd | 0.39 ± 0.02 | 26.85 ± 0.08 |
| (5) 50 mg/L trans-caftaric acid for 5 days and 10 h | 8.87 ± 0.10 | 49.45 ± 1.56 | nd | nd | 19.97 ± 0.86 |
| (6) 20% wine-exposition for the last 10 h incubation | 9.45 ± 0.08 | 33.97 ± 0.13 | 20.42 ± 0.00 | 0.28 ± 0.01 | 5.68 ± 0.00 |
| (7) 50 mg/L trans-caftaric acid for the last 10 h incubation | 8.90 ± 0.09 | 49.45 ± 1.56 | 29.73 ± 0.05 | nd | 8.27 ± 0.02 |
nd, not detected (detection limit of trans-caftaric and trans-caffeic acids = 0.10 mg/L). Values represent the mean of two to three values ± standard deviation.