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Yeasts in the Production of Wine pp 375–394Cite as

Spoilage Yeasts in Wine Production

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Abstract

Wine is obtained by fermentation of grape juice where the yeast species Saccharomyces cerevisiae plays the major role. The process is subjected to hazards of microbial origin from grape harvesting to wine bottling. Contamination yeasts have different spoiling potential and incidence. The most dangerous and frequent species include Dekkera bruxellensis, Zygosaccharomyces bailii and S. cerevisiae, which are able to grow in wine produced according to Good Manufacturing Practices. The former species is responsible for the “horse sweat” taint due to production of volatile phenols in bulk or bottled red wine. The other two species may proliferate in bottled wines producing visible sediments or turbidity. Other species producing off-flavours or films in bulk wine (e.g. Kloeckera apiculata, Pichia spp., Candida spp.) may be easily prevented by proper technological measures.

In this chapter, the diversity and significance of yeast species in wine production will be described together with the factors promoting their dissemination in winery facilities. Appropriate methodologies for microbiological control will be discussed having in mind their practical utilisation at winery level thus providing information for winemakers to cope with the threat of spoilage yeasts.

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Authors and Affiliations

  1. Linking Landscape Environment Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal

    Manuel Malfeito-Ferreira & Ana Carla Silva

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  1. Manuel Malfeito-Ferreira
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  2. Ana Carla Silva
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Correspondence to Manuel Malfeito-Ferreira .

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Editors and Affiliations

  1. University of Basilicata, School of Agriculture, Forest, Food and Environmental Sciences, Potenza, Italy

    Patrizia Romano

  2. Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy

    Maurizio Ciani

  3. Food Science and Technology, University of New South Wales School of Chemical Engineering, Sydney, NSW, Australia

    Graham H. Fleet

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Malfeito-Ferreira, M., Silva, A.C. (2019). Spoilage Yeasts in Wine Production. In: Romano, P., Ciani, M., Fleet, G. (eds) Yeasts in the Production of Wine. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-9782-4_12

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