engleski

Brettanomyces spp. in wine

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 barreling but this yeasts have been isolated from many other fermented beverages, such as beer and cider and other fermented foods. This genus 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. There is little information 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 nutrient agar and DBDM medium) and molecular methods (DGGE, RE-PCR and FISH) for this research. We analyzed 200 grapes samples from different varieties vintage 2003, 50 wine samples stored in oak barrels and 50 woody part of barlles. We were able to identify only in one case Brettanomyces in wine. On the surface of the berries and on the wood part of the barells we was not able to identify this spoilage agents. 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

nije evidentirano