Growth and fermentation behaviour of Brettanomyces/Dekkera yeasts under different conditions of aerobiosis

World Journal of Microbiology and Biotechnology - Tập 19 - Trang 419-422 - 2003
M. Ciani1, F. Maccarelli2, F. Fatichenti2
1Dipartimento di Biotecnologie Agrarie e Ambientali Università di Ancona, Ancona, Italy
2Dipartimento di Biologia Vegetale e Biotecnologie Agroambientali, Università di Perugia, Perugia, Italy

Tóm tắt

Brettanomyces/Dekkera yeasts grow in wine and their presence is often associated with spoiling activity. In this report, we investigated on the influence of different conditions of aerobiosis on growth and fermentation behaviour of these spoilage yeasts in wine. Results showed that in all conditions tested the Brettanomyces strain consumed all sugars, taking wine fermentation to completion. Strict-anaerobic conditions limited the growth of Brettanomyces. Both anaerobiosis (using a fermentation trap) and strict anaerobiosis did not negatively affect the principal by-products of fermentation whereas semi-anaerobiosis caused an increase of acetic acid, acetaldehyde and ethyl acetate that negatively affected the fermentation profile of resulting products.

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World Journal of Microbiology and Biotechnology

Tập 19

419-422

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