DIMOPOULOU, Maria; HATZIKAMARI, Magdalini; MASNEUF POMAREDE, Isabelle; ALBERTIN, Warren

doi:10.1016/j.fm.2018.10.013

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DIMOPOULOU, Maria
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

HATZIKAMARI, Magdalini

MASNEUF POMAREDE, Isabelle

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

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Article de revue

Ce document a été publié dans

Food Microbiology. 2019, vol. 78, p. 155-163

Résumé en anglais

Brettanomyces bruxellensis is the most common spoilage wine yeast which can provoke great economic damage to the wine industry due to the production of undesirable odors. The capacity of the species to adapt in various environmental conditions offers a selective advantage that is reflected by intraspecific variability at genotypic and phenotypic level. In this study, microsatellite analysis of 22 strains isolated from Greek wine revealed the existence of distinct genetic subgroups that are correlated with their geographical origin. The response of these strains to increasing levels of sulfur dioxide confirmed the presence of both sensitive and tolerant strains, which belong to distinguished genetic clusters. The genetic categorization of B. bruxellensis strains could be used by the winemakers as a diagnostic tool regarding sulfur dioxide sensitivity.< Réduire

Mots clés

Brettanomyces Bruxellensis

Microsatellite marqueur

Oenologie

Grèce

Anhydride sulfureux

Mots clés en anglais

Brettanomyces Bruxellensis

Dekkera Bruxellensis

Greek Wine

Microsatellites

Sulfur Dioxide Resistance