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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/2387

Title: Yeasts and wine off-flavours: a technological perspective
Authors: Malfeito-Ferreira, Manuel
Keywords: wine
dekkera bruxellensis
volatile phenols
Issue Date: Jul-2010
Publisher: Springer
Abstract: In wine production, yeasts have both beneficial and detrimental activities. Saccharomyces cerevisiae is the yeast mainly responsible for turning grape juice into wine but this species and several others may also show undesirable effects in wines. Among such effects, technologists are particularly concerned with the production of offflavours that may occur during all stages of winemaking. Typical spoiling activities include the production of ethyl acetate by apiculate yeasts before fermentation, hydrogen sulphide by S. cerevisiae during fermentation phases, acetaldehyde by film-forming yeasts during bulk storage, and volatile phenols by Dekkera bruxellensis during storage or after bottling. The occurrence of these hazards depends on the technological operations designed to obtain a given type of wine and most can be avoided by current preventive or curative measures. On the contrary, good manufacturing practices must be strengthened to deal with the problem of volatile phenol production in red wines. Appropriate monitoring of D. bruxellensis populations and quantification of 4-ethylphenol is advised during storage, particularly when oak barrels are used, and absence of viable cells must be guaranteed in bottled wines. This work, which is based on our experience at winery level, aims to provide information on appropriate technological strategies to deal with the problem of off-flavours produced by yeasts.
Description: Review article. Part of the special issue "Wine microbiology and safety: from the vineyard to the bottle (Microsafety Wine)", 19-20 Nov. 2009, Italy
URI: http://hdl.handle.net/10400.5/2387
ISSN: 1869-2044
Publisher version: DOI: 10.1007/s13213-010-0098-0
Appears in Collections:DBEB - Artigos de Revistas

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