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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLE MONTAGNER, Paul
dc.contributor.authorETOURNEAU, Laetitia
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBALLESTRA, Patricia
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDOLS-LAFARGUE, Marguerite
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.contributor.authorMAUPEU, Julie
dc.contributor.authorMOINE, Virginie
dc.contributor.authorRENOUF, Vincent
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
dc.date.accessioned2025-04-07T09:17:43Z
dc.date.available2025-04-07T09:17:43Z
dc.date.issued2024-08-30
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/206010
dc.description.abstractEnThe cellar environment harbours a consortium of microorganisms on the material surfaces and in the air. Among these microorganisms, the spoilage yeast Brettanomyces bruxellensis can colonise surfaces due to its specific bioadhesive properties. In this study, air and surface samples were collected in several wineries during the winter period. B. bruxellensis was detected in the cellar environment either in the air or on the surfaces of various materials, including in tartaric acid precipitates. Difficult-to-clean tank equipment (taps, wall angles, valves) were identified as critical areas where B. bruxellensis was frequently detected. To confirm that surfaces contaminated by B. bruxellensis could be involved in wine contamination, yeast growth and volatile phenol production were monitored in wine in contact with stainless steel harbouring biofilms. The presence of bioadherent cells and biofilms in contact with the wine resulted in significant cell release into the wine, leading to population growth and the production of volatile phenols at concentrations above the olfactory detection threshold. This study demonstrates the possibility of wine spoilage by resident and adherent populations of B. bruxellensis and confirms the need to pay special attention to the hygiene of hard-to-reach areas such as valves. © 2024, International Viticulture and Enology Society. All rights reserved.
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subject.enBiofilms
dc.subject.enBrettanomyces Bruxellensis
dc.subject.enCellar Environment
dc.subject.enVolatile Phenols
dc.subject.enWine
dc.title.enCritical areas for Brettanomyces bruxellensis contamination and biofilm formation in the cellar: on the origin of wine spoilage
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2024.58.3.8015en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOENO Oneen_US
bordeaux.page8015en_US
bordeaux.volume58en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue3en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=OENO%20One&rft.date=2024-08-30&rft.volume=58&rft.issue=3&rft.spage=8015&rft.epage=8015&rft.au=LE%20MONTAGNER,%20Paul&ETOURNEAU,%20Laetitia&BALLESTRA,%20Patricia&DOLS-LAFARGUE,%20Marguerite&ALBERTIN,%20Warren&rft.genre=article


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