Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

• Main Authors: Sanja Šućur, Neža ČADEŽ, Tatjana KOŠMERL
• Format: Article
• Language: English
• Published: University of Ljubljana, Biotechnical Faculty 2016-10-01
• Series: Acta Agriculturae Slovenica
• Subjects: wine, volatile phenols, Brettanomyces, growth, factors, prevention
• Online Access: http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/269

This review focuses on the considerable amount of research regarding volatile phenols production by <em>Brettanomyces </em>and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus <em>Brettanomyces</em> is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of <em>Brettanomyces </em>and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.