Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

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.

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

“…Table 2 gives the results of the treatments, expressed as the microbial contamination found inside barrels after sanitisation. The first conclusion was that the sanitising agents did not result in complete removal of the microbes from the internal surface of barrels; this agreed with previous experience and confirmed the complexity of microbial control inside wood containers (Oelofse et al 2008;Hester 2006;Du Toit and Pretorius 2000). In the case of washing with water (NT barrels), the decrease in cell concentration observed for certain groups of microorganism (Table 2) was probably related to mechanical removal of cells from the wood surface.…”

“…This phenomena is particular dangerous in the case of contamination of wine by spoilage microorganisms, such as Brettanomyces spp. The species, associated to the wine environment, belonging from this genera are two: Dekkera/ Brettanomyces bruxellensis and Brettanomyces anomalus, with the majority of the strains being to the first one (Oelofse et al 2008). These microorganisms are associated & Raffaele Guzzon raffaele.guzzon@fmach.it at the organoleptic depreciation of wine, due to the accumulation of volatile phenols, acetic acid and other off-flavours.…”

“…These microorganisms are associated & Raffaele Guzzon raffaele.guzzon@fmach.it at the organoleptic depreciation of wine, due to the accumulation of volatile phenols, acetic acid and other off-flavours. Also, some detrimental modifications in wine colour and taste are observed in the case of proliferation of Brettanomyces (Oelofse et al 2008). It has been shown that Brettanomyces spp.…”

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

“…Brettanomyces, and the effectiveness of physical treatment like racking to remove yeast cells from barrels have been shown also by (Oelofse et al, 2008;Suárez et al, 2007). Besides, the inhibitory effect of these two actions (sulphating and racking) overcame the stimulating effect of oxygen on Brettanomyces growth (Kheir et al, 2013;AguilarUscanga et al, 2003).…”

“…Brettanomyces/Dekkera yeasts exist in two forms: Brettanomyces, the asexual, non-sporulating form, and Dekkera, the sexual, sporulating form. These genera are particularly known as spoiling agents in beer, wine, cider and soft drinks industries (Deak and Beuchat, 1996 (Cocolin et al 2004;Oelofse et al, 2008). Different strains of Brettanomyces can show great differences in their production of volatile phenols (Joseph and Bisson, 2004).…”