MIRANDA, Julie; MIOT-SERTIER, Cécile; OLAZABAL, Laura; ALBERTIN, Warren; RICHARD, Tristan; DA COSTA, Gregory; ROUGER, Caroline

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

MIOT-SERTIER, Cécile
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

OLAZABAL, Laura
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

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Article de revue

Ce document a été publié dans

Food Control. 2024-01

Résumé en anglais

Red wines constitute a major production in Bordeaux vineyards but to ensure the quality of these wines, winemakers should limit the development of the spoilage yeast Brettanomyces bruxellensis. Therefore, the growth of five representative strains of B. bruxellensis in 53 sulphite-free Bordeaux red wines was examined and differences between them were found regarding the ability to support the yeast growth. Thanks to a notation method and unsupervised classification analysis, we classified the wines according to their “permissiveness”. The key factors modulating the permissiveness score were the wine ethanol content, the yeast strain and the wine itself (domain, vintage or batch). The pH had little effect. The wine composition analysis (Proton Nuclear Magnetic Resonance (1H NMR) analysis of 43 compounds) did not enable to find the molecules responsible for the wine permissiveness.< Réduire

Mots clés en anglais

B. bruxellensis

Wine

Permissiveness

Ethanol

URI

https://oskar-bordeaux.fr/handle/20.500.12278/201740

Project ANR

Développement d'une infrastructure française distribuée pour la métabolomique dédiée à l'innovation - ANR-11-INBS-0010
Centre français de phénomique végétale - ANR-11-INBS-0012

Unités de recherche

Oenologie - UMR 1366

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Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth