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

Acta agriculturae Slovenica

Neža ČADEŽ¹  Sanja Šućur²  Tatjana KOŠMERL¹ 

[1] University of Ljubljana, Biotechnical faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia;"13. jul Plantaže" - Winery

关键词: wine;    volatile phenols;    Brettanomyces;    growth;    factors;    prevention;   

DOI  :  10.14720/aas.2016.107.2.17

学科分类：农业科学（综合）

来源: Univerza v Ljubljani * Biotehniska Fakulteta / University of Ljubljana * Biotechnical Faculty

【 摘 要 】

This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.

【 授权许可】

Unknown