Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines
Jessica Lleixà, Maria Martínez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, M. Carmen Portillo
Food Bioscience 2021, 40, 100900. https://doi.org/10.1016/j.fbio.2021.100900
Brettanomyces bruxellensis is the most reported spoilage yeast in aged wines mainly due to the production of phenolic off-flavors.
In the present study, 64 B. bruxellensis strains isolated from Catalonian ageing wines were genetically and physiologically evaluated using ISS-PCR and microsatellite analysis. High intraspecific diversity was found depending mostly on the origin of isolation and both the resistance to SO2 and the production of volatile phenols varied within the strains.
This complexity must be taken into account to optimize both monitoring and corrective interventions, suggesting the importance of an early detection.
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