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Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCIBRARIO, Alice
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cecile
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRIQUIER, Laurent
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBALLESTRA, Patricia
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDOLS-LAFARGUE, Marguerite
dc.date.accessioned2020-10-14T20:01:56Z
dc.date.available2020-10-14T20:01:56Z
dc.date.issued2020
dc.identifier.issn0002-9254en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11369
dc.description.abstractEnBrettanomyces bruxellensis is a spoilage yeast particularly dreaded in red wines, where it produces volatile phenols with sensory properties that lead to wine spoilage. The development of this yeast often occurs during wine aging, especially during the summer. We show that in the Bordeaux region, the temperatures of some cellars rise significantly in July, August, and September. This greatly increases the growth rate of B. bruxellensis strains in both permissive and more unfavorable wines. Therefore, although temperature does not affect the specific formation rate of ethyl phenol, raising the wine temperature from 2 to 6 degrees C makes volatile phenols appear both earlier and faster, regardless of the wine or the yeast strain present. Closer control of active yeast populations and closer monitoring of aging wines is thus essential in the summer, particularly in cellars with poor temperature regulation.
dc.language.isoENen_US
dc.title.enCellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
dc.title.alternativeAm. j. enol. vitic.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.5344/ajev.2019.19029en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalAmerican Journal of Enology and Viticultureen_US
bordeaux.page1-9en_US
bordeaux.volume71en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=American%20Journal%20of%20Enology%20and%20Viticulture&rft.date=2020&rft.volume=71&rft.spage=1-9&rft.epage=1-9&rft.eissn=0002-9254&rft.issn=0002-9254&rft.au=CIBRARIO,%20Alice&MIOT-SERTIER,%20Cecile&RIQUIER,%20Laurent&DE%20REVEL,%20Gilles&MASNEUF%20POMAREDE,%20Isabelle&rft.genre=article


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