Literature DB >> 28936776

Brettanomyces bruxellensis yeasts: impact on wine and winemaking.

Monica Agnolucci1, Antonio Tirelli2, Luca Cocolin3, Annita Toffanin4.   

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.

Entities:  

Keywords:  Dekkera bruxellensis; Sulphur dioxide; VBNC; Volatile phenols; Wine spoilage yeasts

Mesh：

Year:  2017        PMID： 28936776     DOI： 10.1007/s11274-017-2345-z

Source DB:  PubMed          Journal:  World J Microbiol Biotechnol        ISSN： 0959-3993            Impact factor:   3.312


  48 in total

1.  Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable.

Authors:  M E Sturm; F N Arroyo-López; A Garrido-Fernández; A Querol; L A Mercado; M L Ramirez; M Combina
Journal:  Int J Food Microbiol       Date:  2013-11-04       Impact factor: 5.277

2.  A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines.

Authors:  J A Couto; A Barbosa; T Hogg
Journal:  Lett Appl Microbiol       Date:  2005       Impact factor: 2.858

3.  Detection of Brettanomyces spp. in red wines using real-time PCR.

Authors:  Rosanna Tofalo; Maria Schirone; Aldo Corsetti; Giovanna Suzzi
Journal:  J Food Sci       Date:  2012-08-21       Impact factor: 3.167

4.  Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.

Authors:  José António Couto; Filipe Neves; Francisco Campos; Tim Hogg
Journal:  Int J Food Microbiol       Date:  2005-07-05       Impact factor: 5.277

5.  TdKT, a new killer toxin produced by Torulaspora delbrueckii effective against wine spoilage yeasts.

Authors:  María Leticia Villalba; Julieta Susana Sáez; Silvana Del Monaco; Christian Ariel Lopes; Marcela Paula Sangorrín
Journal:  Int J Food Microbiol       Date:  2015-10-08       Impact factor: 5.277

6.  Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR.

Authors:  Marco Vendrame; Marisa Manzano; Giuseppe Comi; Julien Bertrand; Lucilla Iacumin
Journal:  Food Microbiol       Date:  2014-04-03       Impact factor: 5.516

7.  Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains.

Authors:  S Crauwels; A Van Assche; R de Jonge; A R Borneman; C Verreth; P Troels; G De Samblanx; K Marchal; Y Van de Peer; K A Willems; K J Verstrepen; C D Curtin; B Lievens
Journal:  Appl Microbiol Biotechnol       Date:  2015-07-02       Impact factor: 4.813

8.  Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines.

Authors:  A Oelofse; S Malherbe; I S Pretorius; M Du Toit
Journal:  Int J Food Microbiol       Date:  2010-08-11       Impact factor: 5.277

9.  Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.

Authors:  M Angeles Pozo-Bayón; María Monagas; M Carmen Polo; Carmen Gómez-Cordovés
Journal:  J Agric Food Chem       Date:  2004-03-10       Impact factor: 5.279

10.  Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods.

Authors:  Anna Greppi; Kalliopi Rantsiou; Wilfrid Padonou; Joseph Hounhouigan; Lene Jespersen; Mogens Jakobsen; Luca Cocolin
Journal:  Int J Food Microbiol       Date:  2013-05-13       Impact factor: 5.277
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  4 in total

1.  Chromosomal genome assembly of the ethanol production strain CBS 11270 indicates a highly dynamic genome structure in the yeast species Brettanomyces bruxellensis.

Authors:  Ievgeniia A Tiukova; Mats E Pettersson; Marc P Hoeppner; Remi-Andre Olsen; Max Käller; Jens Nielsen; Jacques Dainat; Henrik Lantz; Jonas Söderberg; Volkmar Passoth
Journal:  PLoS One       Date:  2019-05-01       Impact factor: 3.240

Review 2.  Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example.

Authors:  Lijiao Li; Xiaonian Cao; Ting Zhang; Qian Wu; Peng Xiang; Caihong Shen; Liang Zou; Qiang Li
Journal:  Foods       Date:  2022-07-21

3.  Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

Authors:  Michela Palla; Massimo Blandino; Arianna Grassi; Debora Giordano; Cristina Sgherri; Mike Frank Quartacci; Amedeo Reyneri; Monica Agnolucci; Manuela Giovannetti
Journal:  Sci Rep       Date:  2020-07-30       Impact factor: 4.379

4.  Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy.

Authors:  Maria Dimopoulou; Vasiliki Kefalloniti; Panagiotis Tsakanikas; Seraphim Papanikolaou; George-John E Nychas
Journal:  Microorganisms       Date:  2021-03-12
  4 in total

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