Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles
| Autor: | Marie-Claire Perello, Joana Coulon, Vincent Renouf, Aline Lonvaud-Funel, G. de Revel |
|---|---|
| Přispěvatelé: | Microflora, Institut des Sciences de la Vigne et du Vin, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Institut des Sciences de la Vigne et du Vin (ISVV) |
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
0106 biological sciences
Time Factors business.product_category Food Handling Brettanomyces Population Food spoilage Food storage Brettanomyces bruxellensis Wine alteration spoilage prediction volatile phenols wine 01 natural sciences Applied Microbiology and Biotechnology 03 medical and health sciences Phenols 010608 biotechnology [SDV.IDA]Life Sciences [q-bio]/Food engineering Bottle [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science education 030304 developmental biology Winemaking 0303 health sciences education.field_of_study biology Chemistry food and beverages General Medicine biology.organism_classification Food Microbiology business Biotechnology |
| Zdroj: | Journal of Applied Microbiology Journal of Applied Microbiology, Wiley, 2010, 108 (4), pp.1450-1458. ⟨10.1111/j.1365-2672.2009.04561.x⟩ |
| ISSN: | 1364-5072 1365-2672 |
| DOI: | 10.1111/j.1365-2672.2009.04561.x⟩ |
| Popis: | International audience; Aims: The presence of Brettanomyces bruxellensis is an important issue during winemaking because of its volatile phenols production capacities. The aim of this study is to provide information on the ability of residual B. bruxellensis populations to multiply and spoil finished wines during storage in bottles. Methods and Results: Several finished wines were studied. Brettanomyces bruxellensis populations were monitored during two and a half months, and volatile phenols as well as chemical parameters regularly determined. Variable growth and volatile phenols synthesis capacities were evidenced, in particularly when cells are in a noncultivable state. In addition, the volatile phenol production was clearly shown to be a two-step procedure that could strongly be correlated to the physiological state of the yeast population. Conclusions: This study underlines the importance of minimizing B. bruxellensis populations at the end of wine ageing to reduce volatile phenols production risk once the wine in bottle. Moreover, the physiological state of the yeast seems to have an important impact on ethyl-phenols production, hence demonstrating the importance of taking into account this parameter when analysing wine spoilage risks. Significance and Impact of the Study: Little data exist about the survival of B. bruxellensis once the wine in bottle. This study provides information on the alteration risks encountered during wine storage in bottle and reveals the importance of carrying on further studies to increase the knowledge on B. bruxellensis physiology. |
| Databáze: | OpenAIRE |
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