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A method for estimating Dekkera/Brettanomyces populations in wines.
S Benito1, F Palomero, A Morata
1Dept. Tecnología de Alimentos, E.T.S.I. Agrónomos, UPM, Madrid, Spain.
Journal of Applied Microbiology
|February 20, 2009
Summary
This study developed a method to detect Dekkera/Brettanomyces yeast and estimate its population by measuring ethylphenol production. This helps prevent spoilage and off-flavors in wines.
Area of Science:
- Enology
- Microbiology
- Analytical Chemistry
Background:
- Dekkera/Brettanomyces yeast metabolism produces ethylphenols, negatively impacting wine quality.
- Accurate detection and quantification of this spoilage yeast are crucial for winemaking.
Purpose of the Study:
- To enhance understanding of Dekkera/Brettanomyces and ethylphenol formation.
- To develop a reliable method for detecting and quantifying Dekkera/Brettanomyces in wine.
Main Methods:
- Utilized differential-selective media for yeast detection.
- Employed high-performance liquid chromatography (HPLC) for quantifying ethylphenols.
- Developed a regression model to estimate yeast populations based on hydroxycinnamic acid conversion.
Main Results:
- Observed reduction of p-coumaric acid and formation of 4-vinylphenol and 4-ethylphenol.
- Successfully constructed a regression model for estimating Dekkera/Brettanomyces populations.
- Validated the methodology for detecting spoilage yeast and estimating population size.
Conclusions:
- The developed methodology accurately estimates Dekkera/Brettanomyces populations early in fermentation.
- The method avoids false positives from resistant yeast strains.
- This approach aids in preventing wine spoilage and off-flavors at the winery level.
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