Advances in the Control of Wine Spoilage by<i>Zygosaccharomyces</i>and<i>Dekkera/Brettanomyces</i>
J.M. Zuehlke, Biljana Petrova, Charles G. Edwards
Annual Review of Food Science and Technology
Abstract
Understanding the characteristics of yeast spoilage, as well as the available control technologies, is vital to producing consistent, high-quality wine. Zygosaccharomyces bailii contamination may result in refermentation and CO2 production in sweet wines or grape juice concentrate, whereas Brettanomyces bruxellensis spoilage often contributes off-odors and flavors to red wines. Early detection of these yeasts by selective/differential media or genetic methods is important to minimize potential spoilage. More established methods of microbial control include sulfur dioxide, dimethyl dicarbonate, and filtration. Current research is focused on the use of chitosan, pulsed electric fields, low electric current, and ultrasonics as means to protect wine quality.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Brettanomyces bruxellensis often contributes off-odors and flavors
“Brettanomyces bruxellensis spoilage often contributes off-odors and flavors to red wines.”
sulfur dioxide, dimethyl dicarbonate, and filtration are used to control microbial spoilage
“More established methods of microbial control include sulfur dioxide, dimethyl dicarbonate, and filtration.”
chitosan, pulsed electric fields, low electric current, and ultrasonics are being researched as means to protect wine quality
“Current research is focused on the use of chitosan, pulsed electric fields, low electric current, and ultrasonics as means to protect wine quality.”