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Brettanomyces bruxellensis yeasts: impact on wine and winemaking

  • Monica AgnolucciEmail author
  • Antonio Tirelli
  • Luca Cocolin
  • Annita Toffanin
Review

Abstract

Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winemaking by causing wine spoilage all over the world. This mini-review focuses on recent results concerning the presence of Brettanomyces bruxellensis throughout the wine processing chain. Here, culture-dependent and independent methods to detect this yeast on grapes and at the very early stage of wine production are encompassed. Chemical, physical and biological tools, devised for the prevention and control of such a detrimental species during winemaking are also presented. Finally, the mini-review identifies future research areas relevant to the improvement of wine safety and sensory profiles.

Keywords

Dekkera bruxellensis Wine spoilage yeasts Volatile phenols Sulphur dioxide VBNC 

Notes

Acknowledgements

We apologize to the colleagues whose work has not been cited due to space limitations. This work was funded by a University of Pisa grant (Progetti di Ateneo).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Department of Agriculture, Food and Environment (DAFE)University of PisaPisaItaly
  2. 2.Department of Food, Environmental and Nutritional Sciences (DeFENS)University of MilanoMilanoItaly
  3. 3.Department of Agricultural, Forest and Food Sciences (DISAFA)University of TorinoGrugliascoItaly

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