The challenge of Brettanomyces in wine

作者：Wedral Danielle; Shewfelt Robert; Frank Joseph^*

来源：LWT-Food Science and Technology, 2010, 43(10): 1474-1479.

DOI：10.1016/j.lwt.2010.06.010

• Brettanomyces
• Wine

Brettanomyces spp. is an indigenous yeast that can grow during wine fermentation and impact its flavor. The characteristic flavor is often described as phenolic/medicinal, spices, cloves, earthy, barnyard, and horsy. The acceptability of Brettanoymces-induced flavors depends on the flavor intensity, personal preference, and consumer expectations. The yeast has been isolated from grapes, barrels, and winery equipment. It impacts wines from all the top producing regions in the world, with associated flavors most often found in red wines. Prevention of growth of this yeast in wine involves attention to fruit quality and winery sanitation, control of sulfite and oxygen levels, and the use uncontaminated barrels. Greater understanding of how Brettanomyces and its metabolites contribute to wine flavor is required to recognize its impact on consumer acceptability.

• 出版日期2010-12