Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar.

ABSTRACT: The spoilage yeasts belonging to the genus Dekkera (anamorph Brettanomyces) are associated with the fermentation process and can be responsible for off-flavors in wine. Brettanomyces bruxellensis is difficult to isolate from natural environments because of its low diffusion, low presence on the grape surface and low competition capacity, slow growth, and VBNC (viable but not culturable) state, even when selective media are used. In this study, to investigate the origins and occurrence of B. bruxellensis in winemaking, a total of 62 samples from grapes, winery environment, and fermenting musts were taken through direct isolation with a selective medium. B. bruxellensis was not directly detected in the grape samples but was instead widely isolated from the

SUBMITTER: Oro L 

PROVIDER: S-EPMC6416197 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature