Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

Autor: Garijo Jiménez, María del PatrocinioGutiérrez Viguera, Ana Rosa; López R.; Santamaría Aquilué, María PilarGonzález Arenzana, LucíaLópez Alfaro, IsabelGarde Cerdán, TeresaOlarte Martínez, CarmenSanz Cervera, Susana

Tipo de documento: Artículo de revista

Revista: European Food Research and Technology. ISSN: 1438-2377. Año: 2017. Número: 5. Volumen: 243. Páginas: 827-834.

SCIMAGO (datos correspondientes al año 2014):
SJR:
,75  SNIP: ,843 

CIRC: GRUPO A

Referencias:

  • Agnolucci, M., Vigentini, I., Capurso, G., Merico, A., Tirelli, A., Compagno, C., Foschino, R., Nuti, M., Genetic diversity and physiological traits of Brettanomyces bruxelliensis strain isolated from Toscan Sangiovese wines (2009) Int J Food Microbiol, 3, pp. 238-244
  • Baleiras-Couto, M.M., Gomes, A.S., Casal, M., Duarte, F.L., Survey of yeast diversity during bottling processes using restriction analysis of 26S ribosomal DNA (rDNA) (2011) Aust J Grape Wine Res, 18, pp. 39-42
  • Barata, A., Caldeira, J., Botheleiro, R., Pagliara, D., Malfeito-Ferreira, M., Loureiro, V., Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide (2008) Int J Food Microbiol, 121, pp. 201-207. , COI: 1:CAS:528:DC%2BD1cXlsVamsw%3D%3D
  • Chandra, M., Madeira, I., Coutinho, A., Alvergaria, H., Malfeito-Ferreira, M., Growth and volatile phenol production by Brettanomyces bruxellensis in different grapevine varieties during fermentation and in finished wine (2016) Eur Food Res Technol, 242, pp. 487-494. , COI: 1:CAS:528:DC%2BC2MXhvVWmt7vN
  • Nº 2676/90 of 17 September 1990 determining community methods for the analysis of wines (1990) Off J Eur Commun L272, , http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=OJ:L:1990:272:TOC, 33 of 3 Oct
  • Conterno, L., Joseph, C.M.L., Arvik, T.J., Hening-Kling, T., Bisson, L.F., Genetic and physiological characterization of Brettanomyces bruxellensis strains isolated from wines (2006) Am J Enol Vitic, 57, pp. 139-147. , COI: 1:CAS:528:DC%2BD28XnsVahu7o%3D
  • Coulon, J., Perello, M.C., Lonvaud-Funel, A., De Revel, G., Renouf, V., Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles (2010) J Appl Microbiol, 108, pp. 1450-1458. , COI: 1:CAS:528:DC%2BC3cXlt1Oqt7s%3D
  • Couto, J.A., Barbosa, A., Hogg, T., A simple cultural method for the presumptive detection of the yeast Brettanomyces/Dekkera in wines (2005) Lett Appl Microbiol, 41, pp. 505-510. , COI: 1:CAS:528:DC%2BD28XhslOis7w%3D
  • Dias, L., Pereira-da-Silva, S., Tavares, M., Malfeito-Ferreira, M., Loureiro, V., Factor affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions (2003) Food Microbiol, 20, pp. 377-384. , COI: 1:CAS:528:DC%2BD3sXivFekurg%3D
  • Divol, B., Lonvaud-Funel, A., Evidence for viable but non culturable yeasts in botrytis-affected wine (2005) J Appl Microbiol, 99, pp. 85-93. , COI: 1:CAS:528:DC%2BD2MXms12mt7c%3D
  • Du Toit, W.J., Pretorius, I.S., Lonvaud-Funel, A., The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine (2005) J Appl Microbiol, 98, pp. 862-871
  • Fugelsang, K.C., Zoecklein, C.G., Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) wines (2003) Am J Enol Vitic, 54, pp. 294-300. , COI: 1:CAS:528:DC%2BD2cXhtVSjtrs%3D
  • Garijo, P., González-Arenzana, L., López-Alfaro, I., Garde-Cerdán, T., López, R., Santamaría, P., Gutiérrez, A.R., Analysis of grapes and the first stages of vinification process in wine contamination with Brettanomyces bruxellensis (2015) Eur Food Res Technol, 240, pp. 525-532. , COI: 1:CAS:528:DC%2BC2cXhs12ntbzF
  • Gervaux, V., Vincent, B., Bertrant, A., Influence of maceration temperature and enzymes on the content of volatile phenols in Pinot Noir wines (2002) Am J Enol Vitic, 53, pp. 131-137
  • Hierro, N., Esteve-Zarzoso, B., González, A., Mas, A., Guillamón, J.M., Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine (2006) Appl Environ Microbiol, 72, pp. 7148-7155. , COI: 1:CAS:528:DC%2BD28Xht1Gksr%2FK
  • Kheir, J., Salamech, D., Strehaiano, P., Brandam, C., Lteif, R., Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts (2013) Eur Food Res Technol, 237, pp. 655-671. , COI: 1:CAS:528:DC%2BC3sXhs1eitrzN
  • Laforgue, R., Lonvaud-Funel, A., Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: relationship with cell viability (2012) Food Microbiol, 32, pp. 230-234. , COI: 1:CAS:528:DC%2BC38XpvFOrsr4%3D
  • Licker, J.L., Acree, T.E., Heníck-Kling, T., What is “Brett” (Brettanomyces) flavor? a preliminary investigation (1998) Chemistry of wine flavor, , Waterhouse AL, Ebeler SE, (eds), Americam Chemical Society, Washington
  • Loureiro, V., Malfeito-Ferreira, M., Spoilage yeasts in the wine industry (2003) Int J Food Microbiol, 86, pp. 23-50. , COI: 1:CAS:528:DC%2BD3sXlvVCqtr8%3D
  • Martorell, P., Querol, A., Fernández-Espinar, M.T., Rapid identification and enumeration of Saccharomyces cerevisiae cells in wine by real-time PCR (2005) Appl Environ Microbiol, 71, pp. 6823-6830. , COI: 1:CAS:528:DC%2BD2MXht1ekur%2FI
  • Martorell, P., Desarrollo y aplicación de sistemas rápidos para la detección, identificación y caracterización de levaduras alterantes en alimentos (2006) Tesis Doctoral, , Universidad de Valencia, España
  • Millet, V., Lonvaud-Funel, A., The viable but non-culturable state of wine microorganisms during storage (2000) Lett Appl Microbiol, 30, pp. 136-141. , COI: 1:STN:280:DC%2BD3c3gtVOitA%3D%3D
  • Mira de Orduña, R., Climate change associated on grape and wine quality and production (2010) Food Res Int, 43, pp. 1844-1855
  • Oelofse, A., Pretorius, I.S., Du Toit, M., Significance of Brettanomyces and Dekkera during winemaking: a synoptic review (2008) S Afr J Enol Vitic, 29, pp. 128-144. , COI: 1:CAS:528:DC%2BD1MXps1KnsQ%3D%3D
  • Phister, T.G., Rawsthorne, H., Joseph, C.M.L., Mills, D.A., Real-time PCR assay for detection and enumeration of Hanseniaspora species from wine and juice (2007) Am J Enol Vitic, 58, pp. 229-233. , COI: 1:CAS:528:DC%2BD2sXptFKis7s%3D
  • Pretorius, I.S., Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking (2000) Yeast, 16, pp. 675-729. , COI: 1:CAS:528:DC%2BD3cXktl2it78%3D
  • Renouf, V., Lonvaud-Funel, A., Effet microbiologique de l´usage de barriques neuves et/ou de barriques anciannes (2005) Rev Fr Oenol, 211, pp. 10-14
  • Renouf, V., Falcou, M., Miot-Sertier, C., Perello, M.C., De Revel, G., Lonvaud-Funel, A., Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking (2006) J Appl Microbiol, 100, pp. 1208-1219. , COI: 1:STN:280:DC%2BD28zns1Cgsg%3D%3D
  • Renouf, V., Lonvaud-Funel, A., Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries (2007) Microbial Res, 162, pp. 154-167. , COI: 1:CAS:528:DC%2BD2sXltlSks7s%3D
  • Renouf, V., Lonvaud-Funel, A., Coulon, J., The origin of Brettanomyces bruxellensis in wines: a review (2007) J Int Sci Vigne Vin, 41, pp. 161-173. , COI: 1:CAS:528:DC%2BD2sXhsVCns7jN
  • Renouf, V., Claisse, O., Lonvaud-Funel, A., Inventory and monitoring of wine microbial consortia (2007) Appl Microbiol Biotechnol, 75, pp. 149-164. , COI: 1:CAS:528:DC%2BD2sXks1ahurY%3D
  • Salinas, F., Garrido, D., Ganga, A., Veliz, G., Martínez, C., Taqman real-time PCR for the detection and enumeration of Saccharomyces cerevisiae in wine (2009) Food Microbiol, 26, pp. 328-332. , COI: 1:CAS:528:DC%2BD1MXivVWltrw%3D
  • Serpagi, V., Remize, F., Recorbet, G., Gaudot-Dumas, E., Sequeira-Le Grand, A., Alexandre, H., Characterization of the “viable but non culturable” (VBNC) state in the wine spoilage yeast Brettanomyces (2012) Food Microbiol, 30, pp. 438-447
  • Silva, P., Cardoso, H., Gerós, H., Studies on the wine spoilage capacity of the Brettanomyces/Dekkera spp (2004) Am J Enol Vitic, 55, pp. 65-72. , COI: 1:CAS:528:DC%2BD2cXjvFensLY%3D
  • Suárez, R., Suárez-Lepe, J.A., Morata, A., Calderón, F., The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: a review (2007) Food Chem, 102, pp. 10-21
  • Wedral, D., Shewfelt, R., Frank, J., The challenge of Brettanomyces in wine (2010) LWT- Food Sci Technol, 43, pp. 1474-1479. , COI: 1:CAS:528:DC%2BC3cXhtFyitL%2FM
  • Willenburg, E., Divol, B., Quantitative PCR: an appropriate tool to detect viable but not culturable Brettanomyces bruxellensis in wine (2012) Int J Food Microbiol, 160, pp. 131-136. , COI: 1:CAS:528:DC%2BC38XhslKqur3N
  • Woolfit, M., Rozpedowska, E., Piskur, J., Wolfe, K.H., Genome survey sequencing of the wine spoilage yeast Dekkera (Brettanomyces) bruxellensis (2007) Eukaryot Cell, 6, pp. 721-733. , COI: 1:CAS:528:DC%2BD2sXks1Khsb0%3D
  • Zott, K., Claisse, O., Lucas, P., Coulon, J., Lonvaud-Funel, A., Masneuf-Pomarede, I., Characterization of the yeast ecosystem in grape must and wine using real-time PCR (2010) Food Microbiol, 27, pp. 559-567. , COI: 1:CAS:528:DC%2BC3cXmvVWit7g%3D
  • Zuehlke, J.M., Petrova, B., Edwards, C.G., Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces (2013) Ann Rev Sci Technol, 4, pp. 57-78. , COI: 1:CAS:528:DC%2BC3sXntFygu7Y%3D