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4-Hydroxycinnamate decarboxylase is an enzyme that uses p-coumaric acid to produce 4-ethylphenol.

p-Coumaric acid is the precursor of 4-ethylphenol produced by the yeast Saccharomyces and Brettanomyces in wine. The yeast converts this to 4-vinylphenol via the enzyme cinnamate decarboxylase.

4-Hydroxycinnamate decarboxylase can also be induced in bacteria species such as Klebsiella oxytoca and works also with p-coumaric acid analogs such as caffeic acid, ferulic acid and E-2,4-dihydroxycinnamic acid.

References

1. Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol Archived 2013-12-02 at the Wayback Machine at etslabs.com
2. Hisamoto M, Furuya T, Nakagawa A, Yanagida F, Okuda T, Sato M (2010). "Phenolic Off Flavor Characterization of Commercially Available Wine Yeasts and Selection of the Yeast for Koshu Winemaking" (PDF). J. ASEV Jpn. 21 (3): 112–117. Archived from the original (PDF) on 2012-05-11. Retrieved 2012-12-15.
3. Edlin DA, Narbad A, Gasson MJ, Dickinson J, Lloyd D (1998). "Purification and characterization of hydroxycinnamate decarboxylase from Brettanomyces anomalus". Enzyme and Microbial Technology. 22 (4): 232–239. doi:10.1016/S0141-0229(97)00169-5.
4. Hashidoko Y, Tanaka T, Tahara S (December 2001). "Induction of 4-hydroxycinnamate decarboxylase in Klebsiella oxytoca cells exposed to substrates and non-substrate 4-hydroxycinnamate analogs". Bioscience, Biotechnology, and Biochemistry. 65 (12): 2604–12. doi:10.1271/bbb.65.2604. hdl:2115/15847. PMID 11826954.

See also

• Wine chemistry

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• EC 4.1.1