Article
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.
Food microbiology - 1 May 2020
Cibrario Alice, Miot-Sertier Cécile, Paulin Margot, Bullier Bastien, Riquier Laurent, Perello Marie-Claire, de Revel Gilles, Albertin Warren, Masneuf-Pomarède Isabelle, Ballestra Patricia, Dols-Lafargue Marguerite
Abstract excerpt
Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the ability of the species to spoil wine, in a selection of representative strains. The species shows a fairly high...
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