Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

Authors

  • A. Oelofse Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7602, South Africa
  • I.S. Pretorius The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide), SA 5064, Australia
  • M. du Toit Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7602, South Africa

DOI:

https://doi.org/10.21548/29-2-1445

Abstract

Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce
spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces,
or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing
various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist
throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide.
This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera
in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from
the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.

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Published

2016-12-13

Issue

Vol. 29 No. 2 (2008)

Section

Articles

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