Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/40824
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Type: Journal article
Title: Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts
Author: Henschke, P.
Grbin, P.
Citation: Australian Journal of Grape and Wine Research, 2000; 6(3):255-262
Publisher: Australian Society of Viticulture and Oenology
Issue Date: 2000
ISSN: 1322-7130
1755-0238
Abstract: The ability of four known species of Dekkera and Brettanomyces yeasts to produce mousy off-flavour in grape juice and wine was investigated for the first time. Using a sensory assessment technique the twelve type strains of Dekkera and Brettanomyces, representing four species, were found to grow and to be capable of producing mousy off-flavour in a grape juice medium; however, differences between strains were apparent. Four strains representing the two species of Dekkera (D. bruxellensis and D. anomala) known to be associated with the spoilage of wine and other fermented beverages were further investigated for mousy off-flavour production in a red and white wine supplemented with nutrients. D. anomala and only one of the three D. bruxellensis strains tested grew in both wines and generally produced a moderate level of off-flavour, whereas the remaining two strains of D. bruxellensis, despite slowly losing viability (10- to 100-fold) over the 52-55 day period, produced detectable off-flavour. This work demonstrates the general ability of Dekkera and Brettanomyces yeasts to produce mousy off-flavour and confirms the importance of these yeasts for off-flavour production in grape juice and wine.
RMID: 0020074959
DOI: 10.1111/j.1755-0238.2000.tb00186.x
Appears in Collections:Wine Science publications

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