Significance of Brettanomyces and Dekkera during winemaking : a synoptic review

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dc.contributor.authorOelofse, A.
dc.contributor.authorPretorius, I. S.
dc.contributor.authorDu Toit, M.
dc.date.accessioned2011-04-01T13:55:08Z
dc.date.available2011-04-01T13:55:08Z
dc.date.issued2008
dc.descriptionThe original publication is available at http://www.sasev.org/.
dc.description.abstractWine 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.en_ZA
dc.description.versionPublishers' version
dc.format.extentp. 128-144 : ill.
dc.identifier.citationOelofse A., Pretorius I.S. & Du Toit M. 2008. Significance of Brettanomyces and Dekkera during winemaking : a synoptic review. S. Afr. J. Enol. Vitic., 29,(2), 128-144, http://www.sasev.org/
dc.identifier.issn0253-939X (online)
dc.identifier.urihttp://hdl.handle.net/10019.1/8437
dc.language.isoen_ZA
dc.publisherSASEV
dc.rights.holderSASEV
dc.subjectBrettanomycesen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectWine microbiologyen_ZA
dc.subjectDekkeraen_ZA
dc.titleSignificance of Brettanomyces and Dekkera during winemaking : a synoptic reviewen_ZA
dc.typeArticle
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