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- Title
Growth and volatile compound production by Brettanomyces/ Dekkera bruxellensis in red wine.
- Authors
Romano, A.; Perello, M.C.; Revel, G. de; Lonvaud-Funel, A.
- Abstract
Aims: Brettanomyces/ Dekkera bruxellensis is a particularly troublesome wine spoilage yeast. This work was aimed at characterizing its behaviour in terms of growth and volatile compound production in red wine. Methods and Results: Sterile red wines were inoculated with 5 × 103 viable cells ml−1 of three B. bruxellensis strains and growth and volatile phenol production were followed for 1 month by means of plate counts and gas chromatography-mass spectrometry (GC-MS) respectively. Maximum population levels generally attained 106–107 colony forming units (CFU) ml−1 and volatile phenol concentrations ranged from 500 to 4000 μg l−1. Brettanomyces bruxellensis multiplication was also accompanied by the production of organic acids (from C2 to C10), short chain acid ethyl-esters and the ‘mousy off-flavour’ component 2-acetyl-tetrahydropyridine. Conclusions: Different kinds of ‘Brett character’ characterized by distinct metabolic and sensory profiles can arise in wine depending on the contaminating strain, wine pH and sugar content and the winemaking stage at which contamination occurs. Significance and Impact of the Study: We identified new chemical markers that indicate wine defects caused by B. bruxellensis. Further insight was provided into the role of some environmental conditions in promoting wine spoilage.
- Subjects
BRETTANOMYCES; WINES; YEAST; PHENOLS; ORGANIC acids; ORGANIC compounds; MICROORGANISMS; MICROBIOLOGY; ESTERS; MICROBIAL contamination
- Publication
Journal of Applied Microbiology, 2008, Vol 104, Issue 6, p1577
- ISSN
1364-5072
- Publication type
Article
- DOI
10.1111/j.1365-2672.2007.03693.x