Influence of oak origin and ageing conditions on wine spoilage by Brettanomyces yeasts

  1. Rubio, P. 1
  2. Garijo, P. 1
  3. Santamaría, P. 1
  4. López, R. 1
  5. Martínez, J. 1
  6. Gutierrez, A.R. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Revista:
Food Chemistry

ISSN: 0308-8146

Ano de publicación: 2015

Volume: 54

Páxinas: 176-180

Tipo: Artigo

DOI: 10.1016/J.FOODCONT.2015.01.034 SCOPUS: 2-s2.0-84923088337 WoS: WOS:000353008200023 GOOGLE SCHOLAR

Outras publicacións en: Food Chemistry

Resumo

The use of oak wood is a common practice for the maturation of higher quality wines, but this practice also has been occasionally related with the spoilage of wines with ethylphenols produced by Brettanomyces/Dekkera yeasts. This work studied the presence of these yeasts and ethylphenol production in the same wine aged in different conditions: aerobic/anaerobic, sulfur dioxide additions, and oak origin of the casks used (American, French, Russian and Chinese), with the aim of characterizing factors affecting the development and production of volatile phenols by Brettanomyces. Results obtained indicated the spoilage risk exists when Brettanomyces cells are present, even at a low level, in wines subjected to ageing, both in the cask and the bottle. Brettanomyces presence (cfu/ml and strains) and ethylphenol production during ageing, is affected more by the ageing conditions (aerobic/anaerobic and sulfiting) than by the origin of the oak. © 2015 Elsevier Ltd.