Yeasts and wine off-flavours: a technological perspective

Detalhes bibliográficos
Autor(a) principal: Malfeito-Ferreira, Manuel
Data de Publicação: 2010
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/2387
Resumo: Review article. Part of the special issue "Wine microbiology and safety: from the vineyard to the bottle (Microsafety Wine)", 19-20 Nov. 2009, Italy
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spelling Yeasts and wine off-flavours: a technological perspectivewineyeastsspoilagedekkera bruxellensisvolatile phenolsReview article. Part of the special issue "Wine microbiology and safety: from the vineyard to the bottle (Microsafety Wine)", 19-20 Nov. 2009, ItalyIn wine production, yeasts have both beneficial and detrimental activities. Saccharomyces cerevisiae is the yeast mainly responsible for turning grape juice into wine but this species and several others may also show undesirable effects in wines. Among such effects, technologists are particularly concerned with the production of offflavours that may occur during all stages of winemaking. Typical spoiling activities include the production of ethyl acetate by apiculate yeasts before fermentation, hydrogen sulphide by S. cerevisiae during fermentation phases, acetaldehyde by film-forming yeasts during bulk storage, and volatile phenols by Dekkera bruxellensis during storage or after bottling. The occurrence of these hazards depends on the technological operations designed to obtain a given type of wine and most can be avoided by current preventive or curative measures. On the contrary, good manufacturing practices must be strengthened to deal with the problem of volatile phenol production in red wines. Appropriate monitoring of D. bruxellensis populations and quantification of 4-ethylphenol is advised during storage, particularly when oak barrels are used, and absence of viable cells must be guaranteed in bottled wines. This work, which is based on our experience at winery level, aims to provide information on appropriate technological strategies to deal with the problem of off-flavours produced by yeasts.SpringerRepositório da Universidade de LisboaMalfeito-Ferreira, Manuel2010-10-21T16:06:15Z2010-072010-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/2387eng1869-2044info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-03T01:31:44Zoai:www.repository.utl.pt:10400.5/2387Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:50:23.985513Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Yeasts and wine off-flavours: a technological perspective
title Yeasts and wine off-flavours: a technological perspective
spellingShingle Yeasts and wine off-flavours: a technological perspective
Malfeito-Ferreira, Manuel
wine
yeasts
spoilage
dekkera bruxellensis
volatile phenols
title_short Yeasts and wine off-flavours: a technological perspective
title_full Yeasts and wine off-flavours: a technological perspective
title_fullStr Yeasts and wine off-flavours: a technological perspective
title_full_unstemmed Yeasts and wine off-flavours: a technological perspective
title_sort Yeasts and wine off-flavours: a technological perspective
author Malfeito-Ferreira, Manuel
author_facet Malfeito-Ferreira, Manuel
author_role author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Malfeito-Ferreira, Manuel
dc.subject.por.fl_str_mv wine
yeasts
spoilage
dekkera bruxellensis
volatile phenols
topic wine
yeasts
spoilage
dekkera bruxellensis
volatile phenols
description Review article. Part of the special issue "Wine microbiology and safety: from the vineyard to the bottle (Microsafety Wine)", 19-20 Nov. 2009, Italy
publishDate 2010
dc.date.none.fl_str_mv 2010-10-21T16:06:15Z
2010-07
2010-07-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/2387
url http://hdl.handle.net/10400.5/2387
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1869-2044
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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