engleski

Occurrence of Brettanomyces spp. from Croatian grapes and wines

A wide variety of yeast species have been implicated in wine spoilage. Of the spoilage yeasts, species of Brettanomyces (imperfect state Dekkera) are probably the most serious and controversial. They are most frequently found in red wine, 6 to 10 months after barrelling but this yeasts have been isolated from many other fermented beverages, such as beer and cider. Brettanomyces (Dekkera) species can survive, multiply, and contaminate wines from transfer piping or cooperage that has been insufficiently cleaned and disinfected after use. These potential spoilage yeasts have been identified in almost every wine-producing area of the world. Wines infected with Brettanomyces/Dekkera yeasts develop off flavours which are described as ?animal?, ?stable?, ?barnyard?, ?horse blanket? and ?burnt plastic?. However, little is known about ecology of these yeasts. In this investigation we reported the first systematic approach of study Brettanomyces spp. on grapes and in wines form Croatia. We applied different classical (WL nutirent agar and DBDM medium) and molecular methods (DGGE and RE-PCR) for these research. We analysed 200 grapes samples from different varieties vintage 2003 and 50 wine samples stored in oak barrels. In all the investigated wine samples we were unable to identify Brettanomyces spp. The application of molecular techniques in studying the wine yeast ecology is very important and will give us some detail information of the source of Brettanomyces spp., it will also help us to elucidate this mysterious yeast.

Brettanomyces spp.; wine

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