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Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
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Orientador(es)
Resumo(s)
The unwanted modification of wine sensory attributes by yeasts of the species
Brettanomyces bruxellensis due to the production of volatile phenols is presently the main
microbiological threat to red wine quality. The effects of ethylphenols and other metabolites on
wine flavor is now recognized worldwide and the object of lively debate. The focus of this review
is to provide an update of the present knowledge and practice on the prevention of this problem
in the wine industry. Brettanomyces bruxellensis, or its teleomorph, Dekkera bruxellensis, are rarely
found in the natural environment and, although frequently isolated from fermenting substrates, their
numbers are relatively low when compared with other fermenting species. Despite this rarity, they
have long been studied for their unusual metabolical features (e.g., the Custers effect). Rising interest
over the last decades is mostly due to volatile phenol production affecting high quality red wines
worldwide. The challenges have been dealt with together by researchers and winemakers in an
effective way and this has enabled a state where, presently, knowledge and prevention of the problem
at the winery level is readily accessible. Today, the main issues have shifted from technological to
sensory science concerning the effects of metabolites other than ethylphenols and the over estimation
of the detrimental impact by ethylphenols on flavor. Hopefully, these questions will continue to be
tackled together by science and industry for the benefit of wine enjoyment
Descrição
Review
Palavras-chave
wine spoilage Brettanomyces Dekkera volatile phenols off-flavors
Contexto Educativo
Citação
Beverages 2018, 4, 32
Editora
MDPI