Factores implicados en la alteración de vinos tintos por "Brettanomyces bruxellensis"
- Lucía González-Arenzana
- Patrocinio Garijo
- Ana Rosa Gutiérrez
- Rosa López
- Pilar Santamaría
- Isabel López-Alfaro
- Carmen Olarte
- Susana Sanz
ISSN: 0213-4306
Year of publication: 2017
Issue Title: Vid y vino
Issue: 29
Pages: 177-194
Type: Article
More publications in: Zubía
Abstract
Hundred young wines from the D.O.Ca. Rioja from the difficult 2013 vintage, and 100 wines from the 2012, with normal conditions, were analysed. Differences were found in analytical parameters and in the presence of the yeast Brettanomyces bruxelliensis, which was much more prevalent in the 2013 vintage. Some wines with B. bruxelliensis counts above 102 cells/ml, no “Brett” features were found. This indicates that the contamination by this yeast is not the only factor involved. The wines which developed spoilage had slightly lower pH and alcoholic strength values but higher levels of volatile acidity, reducing sugars and density than the not affected wines. B. bruxelliensis contamination is not easily avoidable, especially in difficult harvests, and the control of the “Brett” character must be performed by measures which prevent its multiplication. The importance that the minority compounds and the Brettanomyces strains have in the spoilage must be studied.