Search results for "Brettanomyces"
showing 4 items of 24 documents
Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines
2015
Abstract The yeast Brettanomyces bruxellensis, generally considered the main oenological spoilage microbe, is able to survive during the winemaking process and it confers off-odors to wine, in reason of its ability to produce considerable amounts of volatile phenols. Forty-eight isolates of B. bruxellensis, obtained from several wines collected in Apulia (Southern Italy), were genetically characterized using an integrated approach, including a strain biodiversity analysis by Sau-PCR. Furthermore, the production of volatile phenols was assessed in wine and in synthetic medium, confirming the oenological spoilage potential of the analysed strains. Our findings indicate a remarkable genetic va…
Influence of yeast autolysis after alcoholic fermentation on the development of <em>Brettanomyces</em>/<em>Dekkera</em> in wi…
2001
<p style="text-align: justify;"><em>Brettanomyces</em>, a contaminant yeast, is relatively common in wines and mainly in red wines during barrel aging. The results presented here relate to the effects of yeast lees autolysis on the growth of <em>Brettanomyces</em>. Experiments were realised in a culture medium after alcoholic fermentation, in a hydroalcoholic wine-like solution and in a red wine. <em>Brettanomyces</em> was inoculated at low level : 10<sup>2</sup> cfu/ml and the growth was controlled by counting on agar appropriate medium. Yeast lees from <em>S. cerevisiae</em> were added to these media in the presence or abse…
Etude et caractérisation de l'état " Viable mais Non Cultivable " chez Brettanomyces, une levure d'altération des vins : nouvel outil de détection et…
2011
The viable but not culturable (VBNC) state has been studied in detail in bacteria. It has been suggested that the VBNC state also exists in eukaryote cells, such as wine yeasts, including Brettanomyces in particular. We investigated the VBNC state in this yeast, focusing on the conditions for entry and exit, and the morphological and metabolic modifications associated with this state. We added sulfite (0.8 mg.L-1 molecular SO2) to induce the VBNC state. Increasing the pH of the medium inactivated the sulfite, allowing the cells to exit from the VBNC state and to become culturable again. In these conditions, we found that Brettanomyces VBNC cells were smaller than culturable cells, and that …
Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
2012
Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that maintenance of viability with loss of culturability also exists in eukaryotic cells, such as in the wine spoilage yeast Brettanomyces. To provide conclusive evidence for the existence of a VBNC state in this yeast, we investigated its capacity to become viable and nonculturable after sulfite stress, and its ability to recover culturability after stressor removal. Sulfite addition induced loss of culturability but maintenance of viability. Increasing the medium pH to decrease the concentration of toxic SO(2) allowed yeast cells to become culturable again, thus demonstrating …