Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
Brettanomyces bruxellensis is recognized as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investigated strain diversity within wineries. Understanding the diversity and distribution of B. bruxellensis strains in diffe...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2025
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/22651 https://www.mdpi.com/2311-5637/11/4/175 https://doi.org/10.3390/fermentation11040175 |
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| author | Sturm, Maria Elena Chimeno, Selva Valeria González, Magalí Lucía Lerena, María Cecilia Rojo, María Cecilia Becerra, Lucía Maribel Mercado, Laura Analia Combina, Mariana |
| author_browse | Becerra, Lucía Maribel Chimeno, Selva Valeria Combina, Mariana González, Magalí Lucía Lerena, María Cecilia Mercado, Laura Analia Rojo, María Cecilia Sturm, Maria Elena |
| author_facet | Sturm, Maria Elena Chimeno, Selva Valeria González, Magalí Lucía Lerena, María Cecilia Rojo, María Cecilia Becerra, Lucía Maribel Mercado, Laura Analia Combina, Mariana |
| author_sort | Sturm, Maria Elena |
| collection | INTA Digital |
| description | Brettanomyces bruxellensis is recognized as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investigated strain diversity within wineries. Understanding the diversity and distribution
of B. bruxellensis strains in different wines can provide insights into the origin and timing of contamination. This study aimed to evaluate the presence and diversity of B. bruxellensis biotypes during the production of four red wines in the same winery and to identify critical contamination stages. The analysis covered the entire process, from grape to six months of aging. B. bruxellensis yeasts were isolated and identified, and representative strains were typified by RAPD analysis. The results suggest that B. bruxellensis contamination did not originate from a single source. The grapes harbored low levels of B. bruxellensis, yet all wines were positive before barrel filling. This study demonstrates that winery equipment can serve as a vector for Brettanomyces introduction. Two critical contamination stages were identified: the shared use of equipment during fermentation, facilitating strain dissemination across wines, and the reuse of barrels, introducing new strains during aging. Additionally, some winery practices further promote B. bruxellensis spread and proliferation |
| format | Artículo |
| id | INTA22651 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA226512025-06-12T11:41:57Z Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging Sturm, Maria Elena Chimeno, Selva Valeria González, Magalí Lucía Lerena, María Cecilia Rojo, María Cecilia Becerra, Lucía Maribel Mercado, Laura Analia Combina, Mariana Vinos Vinificación Levadura de Vino Wines Winemaking Wine Yeast Brettanomyces bruxellensis Brettanomyces bruxellensis is recognized as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investigated strain diversity within wineries. Understanding the diversity and distribution of B. bruxellensis strains in different wines can provide insights into the origin and timing of contamination. This study aimed to evaluate the presence and diversity of B. bruxellensis biotypes during the production of four red wines in the same winery and to identify critical contamination stages. The analysis covered the entire process, from grape to six months of aging. B. bruxellensis yeasts were isolated and identified, and representative strains were typified by RAPD analysis. The results suggest that B. bruxellensis contamination did not originate from a single source. The grapes harbored low levels of B. bruxellensis, yet all wines were positive before barrel filling. This study demonstrates that winery equipment can serve as a vector for Brettanomyces introduction. Two critical contamination stages were identified: the shared use of equipment during fermentation, facilitating strain dissemination across wines, and the reuse of barrels, introducing new strains during aging. Additionally, some winery practices further promote B. bruxellensis spread and proliferation EEA Mendoza Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: González, Magalí Lucía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina Fil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Mercado, Laura Analía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina 2025-06-12T10:31:50Z 2025-06-12T10:31:50Z 2025-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/22651 https://www.mdpi.com/2311-5637/11/4/175 2311-5637 https://doi.org/10.3390/fermentation11040175 eng info:eu-repograntAgreement/INTA/2023-PE-L01-I002, Aportes para la innovación y el desarrollo en los territorios a través del fortalecimiento de la viticultura info:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sostenibles info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf MDPI Fermentation 11 (4) : 175 (March 2025) |
| spellingShingle | Vinos Vinificación Levadura de Vino Wines Winemaking Wine Yeast Brettanomyces bruxellensis Sturm, Maria Elena Chimeno, Selva Valeria González, Magalí Lucía Lerena, María Cecilia Rojo, María Cecilia Becerra, Lucía Maribel Mercado, Laura Analia Combina, Mariana Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging |
| title | Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging |
| title_full | Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging |
| title_fullStr | Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging |
| title_full_unstemmed | Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging |
| title_short | Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging |
| title_sort | diversity and dissemination of brettanomyces bruxellensis during winemaking and barrel aging |
| topic | Vinos Vinificación Levadura de Vino Wines Winemaking Wine Yeast Brettanomyces bruxellensis |
| url | http://hdl.handle.net/20.500.12123/22651 https://www.mdpi.com/2311-5637/11/4/175 https://doi.org/10.3390/fermentation11040175 |
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