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Changes in sour rotten grape berry microbiota during ripening and wine fermentation
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Orientador(es)
Resumo(s)
This study investigated the microbiota of sour rotten wine grapes and its impact on wine fermentations.
Yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were enumerated and identified on sound
and sour rot grapes during the ripening stage. The alteration of the ecological balance induced by sour rot
was particularly evidenced by the unequivocal increase of yeast and AAB counts on rotten grapes, since the
beginning of ripening. Yeast and AAB species diversity in rotten grape samples were much higher than
those found in sound grapes. LAB populations were low detected from both healthy and sour rotten grapes.
The yeast species Issatchenkia occidentalis, Zygoascus hellenicus and Zygosaccharomyces bailii and the AAB
species Gluconacetobacter hansenii, Gluconacetobacter intermedius and Acetobacter malorum, were recovered
from damaged grapes and resulting grape juices in the winery. Acetobacter orleaniensis and Acetobacter
syzygii were only recovered from sour rotten grapes.
Dekkera bruxellensis and Oenococcus oeni were only recovered after wine fermentation induced by starter inoculation,
irrespective of grape health, probably originating from cellar environment. After malolactic fermentation,
racking and sulphur dioxide addition the only remaining species were the yeast Trigonopsis
cantarellii and Saccharomyces cerevisiae, independently of the grape health status
Descrição
Available at ScienceDirect
Palavras-chave
damaged grapes sour rot yeasts acetic acid bacteria lactic acid bacteria wine fermentation
Contexto Educativo
Citação
"International Journal of Food Microbiology". ISSN 0168-1605. 154 (2012) 152-161