Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?

Detalhes bibliográficos
Autor(a) principal: Malfeito-Ferreira, Manuel
Data de Publicação: 2018
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/18965
Resumo: Review
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spelling Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?winespoilageBrettanomycesDekkeravolatile phenolsoff-flavorsReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality. The effects of ethylphenols and other metabolites on wine flavor is now recognized worldwide and the object of lively debate. The focus of this review is to provide an update of the present knowledge and practice on the prevention of this problem in the wine industry. Brettanomyces bruxellensis, or its teleomorph, Dekkera bruxellensis, are rarely found in the natural environment and, although frequently isolated from fermenting substrates, their numbers are relatively low when compared with other fermenting species. Despite this rarity, they have long been studied for their unusual metabolical features (e.g., the Custers effect). Rising interest over the last decades is mostly due to volatile phenol production affecting high quality red wines worldwide. The challenges have been dealt with together by researchers and winemakers in an effective way and this has enabled a state where, presently, knowledge and prevention of the problem at the winery level is readily accessible. Today, the main issues have shifted from technological to sensory science concerning the effects of metabolites other than ethylphenols and the over estimation of the detrimental impact by ethylphenols on flavor. Hopefully, these questions will continue to be tackled together by science and industry for the benefit of wine enjoymentMDPIRepositório da Universidade de LisboaMalfeito-Ferreira, Manuel2019-12-06T11:21:18Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/18965engBeverages 2018, 4, 3210.3390/beverages4020032info: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:RCAAP2024-03-03T01:31:57Zoai:www.repository.utl.pt:10400.5/18965Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:03:55.865984Repositório 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 Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
title Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
spellingShingle Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
Malfeito-Ferreira, Manuel
wine
spoilage
Brettanomyces
Dekkera
volatile phenols
off-flavors
title_short Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
title_full Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
title_fullStr Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
title_full_unstemmed Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
title_sort Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
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
spoilage
Brettanomyces
Dekkera
volatile phenols
off-flavors
topic wine
spoilage
Brettanomyces
Dekkera
volatile phenols
off-flavors
description Review
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01T00:00:00Z
2019-12-06T11:21:18Z
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/10400.5/18965
url http://hdl.handle.net/10400.5/18965
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Beverages 2018, 4, 32
10.3390/beverages4020032
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 MDPI
publisher.none.fl_str_mv MDPI
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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
repository.mail.fl_str_mv
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