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Brettanomyces bruxellensis yeasts: impact on wine and winemaking

World Journal of Microbiology and Biotechnology volume 33, Article number: 180 (2017) Cite this article

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.

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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).

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Authors and Affiliations

  1. Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto, 80, 56124, Pisa, Italy

    Monica Agnolucci & Annita Toffanin

  2. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milano, Via Celoria 2, Milano, Italy

    Antonio Tirelli

  3. Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, Largo P. Braccini 2, Grugliasco, Italy

    Luca Cocolin

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  1. Monica Agnolucci
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  2. Antonio Tirelli
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  3. Luca Cocolin
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  4. Annita Toffanin
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Correspondence to Monica Agnolucci.

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Agnolucci, M., Tirelli, A., Cocolin, L. et al. Brettanomyces bruxellensis yeasts: impact on wine and winemaking. World J Microbiol Biotechnol 33, 180 (2017). https://doi.org/10.1007/s11274-017-2345-z

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Keywords

  • Dekkera bruxellensis
  • Wine spoilage yeasts
  • Volatile phenols
  • Sulphur dioxide
  • VBNC