Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) wines

dc.contributor.authorFugelsang, K. C.en
dc.contributor.authorZoecklein, Bruce W.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2014-07-09en
dc.date.accessioned2014-07-10T13:56:42Zen
dc.date.available2014-07-10T13:56:42Zen
dc.date.issued2003en
dc.description.abstractReplicated, sterile Pinot noir (Vitis vinifera L.) wines were individually inoculated with one of six strains of Brettanomyces bruxellensis (Ave, M, 216, Vin 1, Vin 4, or Vin 5) at initial numbers < 50 cfu/mL. In two separate studies, population changes were monitored for 23 months, or until cell densities peaked and subsequently declined to less than or equal to 30 cfu/mL. Significant variation was noted in both growth rate and stationary phase population densities among strains. The concentration of selected volatile components was monitored using solid-phase microextraction GC/MS. Large increases in the concentration of 4-ethylphenol occurred after titers reached 2.5 x 10(5) cfu/mL. Brettanomyces-inoculated wines were found to have detectable concentrations of ethyldecanoate, isoamyl alcohol, 4-ethylguaiacol, and 4-ethylphenol, with some significant differences in their concentrations among strains. Duo-trio testing suggested sensory differences between the control and all inoculated wines and among wines inoculated with strains Ave and Vin 5, M and 216, and M and Vin 4. Consensus training analysis suggested that all Brettanomyces wines had a greater perception of earthy, smoky, spicy, and cardboard descriptors than uninoculated control wines.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationFugelsang, K. C.; Zoecklein, B. W., "Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) wines," Am. J. Enol. Vitic 2003 vol. 54 no. 4 294-300. http://ajevonline.org/content/54/4/294.fullen
dc.identifier.issn0002-9254en
dc.identifier.urihttp://hdl.handle.net/10919/49442en
dc.identifier.urlhttp://ajevonline.org/content/54/4/294.fullen
dc.language.isoenen
dc.publisherAmerican Society for Enology and Viticultureen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectbrettanomyces bruxellensisen
dc.subject4-ethylphenolen
dc.subject4-ethylguaiacolen
dc.subjectcumulativeen
dc.subjectcell exposureen
dc.subjectlactic-acid bacteriaen
dc.subjectvolatile phenolsen
dc.subjectgas-chromatographyen
dc.subjectyeastsen
dc.subjectidentificationen
dc.subjectbiotechnology & applied microbiologyen
dc.subjectfood science & technologyen
dc.subjecthorticultureen
dc.titlePopulation dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) winesen
dc.title.serialAmerican Journal of Enology and Viticultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
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