Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
- Autores
- Sturm, Maria Elena; Chimeno, Selva Valeria; González, Magalí Lucía; Lerena, María 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 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 - Fuente
- Fermentation 11 (4) : 175 (March 2025)
- Materia
-
Vinos
Vinificación
Levadura de Vino
Wines
Winemaking
Wine Yeast
Brettanomyces bruxellensis - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/22651
Ver los metadatos del registro completo
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Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel AgingSturm, Maria ElenaChimeno, Selva ValeriaGonzález, Magalí LucíaLerena, María CeciliaRojo, María CeciliaBecerra, Lucía MaribelMercado, Laura AnaliaCombina, MarianaVinosVinificaciónLevadura de VinoWinesWinemakingWine YeastBrettanomyces bruxellensisBrettanomyces 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 proliferationEEA MendozaFil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: González, Magalí Lucía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; ArgentinaFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; ArgentinaFil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; ArgentinaFil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mercado, Laura Analía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; ArgentinaMDPI2025-06-12T10:31:50Z2025-06-12T10:31:50Z2025-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/22651https://www.mdpi.com/2311-5637/11/4/1752311-5637https://doi.org/10.3390/fermentation11040175Fermentation 11 (4) : 175 (March 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2023-PE-L01-I002, Aportes para la innovación y el desarrollo en los territorios a través del fortalecimiento de la viticulturainfo:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sosteniblesinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:51:07Zoai:localhost:20.500.12123/22651instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:51:07.593INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| 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, Maria Elena Vinos Vinificación Levadura de Vino Wines Winemaking Wine Yeast Brettanomyces bruxellensis |
| 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, Maria Elena Chimeno, Selva Valeria González, Magalí Lucía Lerena, María Cecilia Rojo, María Cecilia Becerra, Lucía Maribel Mercado, Laura Analia Combina, Mariana |
| author |
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_role |
author |
| author2 |
Chimeno, Selva Valeria González, Magalí Lucía Lerena, María 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 |
Vinos Vinificación Levadura de Vino Wines Winemaking Wine Yeast Brettanomyces bruxellensis |
| topic |
Vinos Vinificación Levadura de Vino Wines Winemaking Wine Yeast Brettanomyces bruxellensis |
| dc.description.none.fl_txt_mv |
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 |
| 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 |
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2025 |
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2025-06-12T10:31:50Z 2025-06-12T10:31:50Z 2025-03 |
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article |
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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 |
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