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Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?

dc.contributor.authorMehlomakulu, N. N.en_ZA
dc.contributor.authorSetati, M. E.en_ZA
dc.contributor.authorDivol, Benoiten_ZA
dc.date.accessioned2017-03-29T09:33:35Z
dc.date.available2017-03-29T09:33:35Z
dc.date.issued2015
dc.identifier.citationMehlomakulu, N. N., Setati, M. E. & Divol, B. 2015. Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?. South African Journal for Enology and Viticulture, 36(1):94-104, doi:10.21548/36-1-939en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/36-1-939
dc.identifier.urihttp://hdl.handle.net/10019.1/100787
dc.descriptionCITATION: Mehlomakulu, N. N., Setati, M. E. & Divol, B. 2015. Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?. South African Journal for Enology and Viticulture, 36(1):94-104, doi:10.21548/36-1-939.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractRed wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonly described as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionally controlled by the use of sulphur dioxide (SO2). However, the concentration of SO2, the pH of the wine, the presence of SO2-binding chemical compounds in the wine, as well as the strain of B. bruxellensis, determine the effectiveness of SO2. Other chemical preservatives have been tested, but are not much more efficient than SO2, and methods used to clean barrels are only partially effective. Filtration of wine and the use of electric currents/fields are also reported to alter the physical and sensory properties of wine. In this context, alternative methods are currently sought to achieve full control of this yeast in wine. Killer toxins have recently been proposed to fulfil this purpose. They are antimicrobial compounds secreted by Saccharomyces and non-Saccharomyces yeasts, displaying killer activity against other yeasts and filamentous fungi. They are believed to play a role in yeast population dynamics, and this killer phenotype potentially could be exploited to inhibit the growth of undesired microorganisms within a microbial ecosystem such as that occurring in wine. In this review, non-Saccharomyces killer toxins are described and their potential application in inhibiting B. bruxellensis in wine is discussed in comparison to other tried methods and techniques.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/939
dc.format.extent11 pagesen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectSaccharomyces yeasten_ZA
dc.subjectBrettanomyces bruxellensisen_ZA
dc.subjectWine spoilageen_ZA
dc.subjectRed wines -- Aromaen_ZA
dc.titleNon-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?en_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA


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