Yeasts of the genus Brettanomyces are well-recognized red wine spoilage contaminants, producing specific off-flavors, sometimes described as horse sweat, barnyard, burnt plastic, or Band-Aid. 4-ethyl phenol (EF) and 4-ethyl guaiacol (EG) are the volatile compounds responsible of these disagreeable flavors. Identification at strain level and understanding the physiological and biochemical properties of these yeasts are of great importance from either a scientific or industrial point of view.
Genomic and phenotypic diversity of Dekkera bruxellensis (Brettanomyces) strains isolated from italian red wines
GATTO, Veronica;FERRARINI, Roberto;TORRIANI, Sandra
2004-01-01
Abstract
Yeasts of the genus Brettanomyces are well-recognized red wine spoilage contaminants, producing specific off-flavors, sometimes described as horse sweat, barnyard, burnt plastic, or Band-Aid. 4-ethyl phenol (EF) and 4-ethyl guaiacol (EG) are the volatile compounds responsible of these disagreeable flavors. Identification at strain level and understanding the physiological and biochemical properties of these yeasts are of great importance from either a scientific or industrial point of view.
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