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Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols
Ávila, Larissa Dias de; Ayub, Marco Antônio Záchia.
  • Ávila, Larissa Dias de; Ciência e Tecnologia do Rio Grande do Sul. Instituto Federal de Educação. Bento Gonçalves. BR
  • Ayub, Marco Antônio Záchia; Universidade Federal do Rio Grande do Sul. Instituto de Tecnologia e Ciência de Alimento. Porto Alegre. BR
Braz. j. microbiol ; 44(1): 81-88, 2013. graf, tab
Artigo em Inglês | LILACS | ID: lil-676893
Biblioteca responsável: BR32.1
The yeast Brettanomyces/Dekkeracan cause important spoilage in wines, with the production of ethylphenols and other off-flavor compounds. This study aimed at determining the presence of this yeast and the ethylphenols produced by them in Brazilian red wines, establishing their relationship with other chemical characteristics. Isolates of Brettanomyces/Dekkerawere quantified by plating 126 samples of dry red wine in selective culture medium, while ethylphenols were analyzed by solid phase extraction and GC/FID. Free and total SO2, alcohol, total dry extract, residual sugar, total and volatile acidity, and pH were also determined. Brettanomyces/Dekkerawas present in 27% of samples. Ethylphenols were detected in most samples, with amounts higher than the threshold limit of 426 mg/L found in 46.03% of samples. The majority of wine samples showed inadequate levels of SO2and residual sugars, facts that might facilitate microbial spoilage. The passage in barrels and the grape varieties (Cabernet Sauvignon and Merlot), did not show any influence on the levels of contamination or ethylphenols contents. The prevalence of Brettanomyces/Dekkeraand the concentrations of ethylphenols were high considering the sensory impact they can cause. The growth of Brettanomyces/Dekkerawas dependent on the levels of SO2and alcohol of wines. Knowledge of the contamination, the presence of ethylphenols, and their relationship with the chemical characteristics of wines can entice effective measures to prevent Brettanomyces/Dekkeraand contribute to improve the general quality of Brazilian red wines.





Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Assunto principal: Esporos Fúngicos / Leveduras / Saccharomycetales / Indústria Vitivinícola / Aromatizantes Tipo de estudo: Estudo de Avaliação País/Região como assunto: América do Sul / Brasil Idioma: Inglês Revista: Braz. j. microbiol Assunto da revista: Microbiologia Ano de publicação: 2013 Tipo de documento: Artigo País de afiliação: Brasil Instituição/País de afiliação: Ciência e Tecnologia do Rio Grande do Sul/BR / Universidade Federal do Rio Grande do Sul/BR