Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging

Autores
Sturm, María Elena; Chimeno, Selva Valeria; González, Magalí Lucía Rosa; Lerena, Maria Cecilia; Rojo, María Cecilia; Becerra, Lucía Maribel; Mercado, Laura Analia; Combina, Mariana
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Brettanomyces bruxellensis is recognised as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investi-gated 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 criti-cal 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 contamina-tion did not originate from a single source. The grapes harboured low levels of B. brux-ellensis, yet all wines were positive before barrel filling. This study demonstrates that win-ery equipment can serve as a vector for Brettanomyces introduction. Two critical contami-nation stages were identified: the shared use of equipment during fermentation, facilitat-ing 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.
Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: González, Magalí Lucía Rosa. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Materia
WINE
SPOILAGE YEAST
CONTAMINATION POINT
BIODIVERSITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/272444
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel AgingSturm, María ElenaChimeno, Selva ValeriaGonzález, Magalí Lucía RosaLerena, Maria CeciliaRojo, María CeciliaBecerra, Lucía MaribelMercado, Laura AnaliaCombina, MarianaWINESPOILAGE YEASTCONTAMINATION POINTBIODIVERSITYhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Brettanomyces bruxellensis is recognised as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investi-gated 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 criti-cal 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 contamina-tion did not originate from a single source. The grapes harboured low levels of B. brux-ellensis, yet all wines were positive before barrel filling. This study demonstrates that win-ery equipment can serve as a vector for Brettanomyces introduction. Two critical contami-nation stages were identified: the shared use of equipment during fermentation, facilitat-ing 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.Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: González, Magalí Lucía Rosa. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaMDPI2025-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/272444Sturm, María Elena; Chimeno, Selva Valeria; González, Magalí Lucía Rosa; Lerena, Maria Cecilia; Rojo, María Cecilia; et al.; Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging; MDPI; Fermentation; 11; 4; 3-2025; 1-162311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/4/175info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11040175info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:33:43Zoai:ri.conicet.gov.ar:11336/272444instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:33:44.034CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
title Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
spellingShingle Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
Sturm, María Elena
WINE
SPOILAGE YEAST
CONTAMINATION POINT
BIODIVERSITY
title_short 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_sort Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
dc.creator.none.fl_str_mv Sturm, María Elena
Chimeno, Selva Valeria
González, Magalí Lucía Rosa
Lerena, Maria Cecilia
Rojo, María Cecilia
Becerra, Lucía Maribel
Mercado, Laura Analia
Combina, Mariana
author Sturm, María Elena
author_facet Sturm, María Elena
Chimeno, Selva Valeria
González, Magalí Lucía Rosa
Lerena, Maria Cecilia
Rojo, María Cecilia
Becerra, Lucía Maribel
Mercado, Laura Analia
Combina, Mariana
author_role author
author2 Chimeno, Selva Valeria
González, Magalí Lucía Rosa
Lerena, Maria Cecilia
Rojo, María Cecilia
Becerra, Lucía Maribel
Mercado, Laura Analia
Combina, Mariana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv WINE
SPOILAGE YEAST
CONTAMINATION POINT
BIODIVERSITY
topic WINE
SPOILAGE YEAST
CONTAMINATION POINT
BIODIVERSITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Brettanomyces bruxellensis is recognised as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investi-gated 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 criti-cal 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 contamina-tion did not originate from a single source. The grapes harboured low levels of B. brux-ellensis, yet all wines were positive before barrel filling. This study demonstrates that win-ery equipment can serve as a vector for Brettanomyces introduction. Two critical contami-nation stages were identified: the shared use of equipment during fermentation, facilitat-ing 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.
Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: González, Magalí Lucía Rosa. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mercado, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
description Brettanomyces bruxellensis is recognised as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investi-gated 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 criti-cal 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 contamina-tion did not originate from a single source. The grapes harboured low levels of B. brux-ellensis, yet all wines were positive before barrel filling. This study demonstrates that win-ery equipment can serve as a vector for Brettanomyces introduction. Two critical contami-nation stages were identified: the shared use of equipment during fermentation, facilitat-ing 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.
publishDate 2025
dc.date.none.fl_str_mv 2025-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/272444
Sturm, María Elena; Chimeno, Selva Valeria; González, Magalí Lucía Rosa; Lerena, Maria Cecilia; Rojo, María Cecilia; et al.; Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging; MDPI; Fermentation; 11; 4; 3-2025; 1-16
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/272444
identifier_str_mv Sturm, María Elena; Chimeno, Selva Valeria; González, Magalí Lucía Rosa; Lerena, Maria Cecilia; Rojo, María Cecilia; et al.; Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging; MDPI; Fermentation; 11; 4; 3-2025; 1-16
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/4/175
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11040175
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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