Influence of oak origin and ageing conditions on wine spoilage by Brettanomyces yeasts
- Rubio, P. 1
- Garijo, P. 1
- Santamaría, P. 1
- López, R. 1
- Martínez, J. 1
- Gutierrez, A.R. 1
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1
Instituto de Ciencias de la Vid y del Vino
info
ISSN: 0308-8146
Datum der Publikation: 2015
Ausgabe: 54
Seiten: 176-180
Art: Artikel
Andere Publikationen in: Food Chemistry
Zusammenfassung
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.