Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine.
ALBERTIN, Warren
École Nationale Supérieure de Chimie, de Biologie et de Physique [ENSCBP]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]
< Leer menos
École Nationale Supérieure de Chimie, de Biologie et de Physique [ENSCBP]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]
Idioma
EN
Article de revue
Este ítem está publicado en
Food Microbiology. 2019, vol. 78, p. 155-163
Resumen en inglés
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 ...Leer más >
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.< Leer menos
Palabras clave
Brettanomyces Bruxellensis
Microsatellite marqueur
Oenologie
Grèce
Anhydride sulfureux
Palabras clave en inglés
Brettanomyces Bruxellensis
Dekkera Bruxellensis
Greek Wine
Microsatellites
Sulfur Dioxide Resistance
Centros de investigación