Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winemaking by causing wine spoilage all over the world. This mini-review focuses on recent results on concerning the presence of Brettanomyces bruxellensis throughout the wine processing chain. Here, culture-dependent and independent methods to detect this yeast on grapes and at the very early stage of wine production are encompassed. Chemical, physical and biological tools, devised for the prevention and control of such a detrimental species during winemaking are also presented. Finally, the mini-review identifies future research areas relevant to the improvement of wine safety and sensory profiles.
Brettanomyces bruxellensis yeasts: impact on wine and winemaking / M. Agnolucci, A. Tirelli, L. Cocolin, A. Toffanin. - In: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY. - ISSN 0959-3993. - 33:10(2017), pp. 180.1-180.6.
|Titolo:||Brettanomyces bruxellensis yeasts: impact on wine and winemaking|
TIRELLI, ANTONIO GIOVANNI (Secondo)
|Parole Chiave:||Dekkera bruxellensis; Wine spoilage yeasts; Volatile phenols; Sulphur dioxide; VBNC|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
Settore AGR/16 - Microbiologia Agraria
|Data di pubblicazione:||2017|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1007/s11274-017-2345-z|
|Appare nelle tipologie:||01 - Articolo su periodico|