Abstract
Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.
| Language | English |
|---|---|
| Pages | 128-144 |
| Number of pages | 17 |
| Journal | South African Journal of Enology and Viticulture |
| Volume | 29 |
| Issue number | 2 |
| Publication status | Published - 2008 |
| Externally published | Yes |
Fingerprint
Cite this
}
Significance of Brettanomyces and Dekkera during Winemaking : A Synoptic Review. / Oelofse, A.; Pretorius, I. S.; du Toit, M.
In: South African Journal of Enology and Viticulture, Vol. 29, No. 2, 2008, p. 128-144.Research output: Contribution to journal › Article › Research › peer-review
TY - JOUR
T1 - Significance of Brettanomyces and Dekkera during Winemaking
T2 - South African Journal of Enology and Viticulture
AU - Oelofse, A.
AU - Pretorius, I. S.
AU - du Toit, M.
PY - 2008
Y1 - 2008
N2 - Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.
AB - Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.
UR - http://www.scopus.com/inward/record.url?scp=70349865217&partnerID=8YFLogxK
M3 - Article
VL - 29
SP - 128
EP - 144
JO - South African Journal of Enology and Viticulture
JF - South African Journal of Enology and Viticulture
SN - 0253-939X
IS - 2
ER -