Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts

Australian Journal of Grape and Wine ResearchVolume 6, Issue 3 p. 255-262 Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts PAUL R. GRBIN, Corresponding Author PAUL R. GRBIN The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia Department of Horticulture, Viticulture and Oenology, University of Adelaide, Glen Osmond SA 5064, Australia School of Wine and Food Sciences, Charles Sturt University, PO Box 588, Wagga Wagga NSW 2678, Australia, facsimile +61 8 6933 2728, email pgrbin@csu.edu.auSearch for more papers by this authorPAUL A. HENSCHKE, PAUL A. HENSCHKE The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, AustraliaSearch for more papers by this author PAUL R. GRBIN, Corresponding Author PAUL R. GRBIN The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia Department of Horticulture, Viticulture and Oenology, University of Adelaide, Glen Osmond SA 5064, Australia School of Wine and Food Sciences, Charles Sturt University, PO Box 588, Wagga Wagga NSW 2678, Australia, facsimile +61 8 6933 2728, email pgrbin@csu.edu.auSearch for more papers by this authorPAUL A. HENSCHKE, PAUL A. HENSCHKE The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, AustraliaSearch for more papers by this author First published: 12 March 2008 https://doi.org/10.1111/j.1755-0238.2000.tb00186.xCitations: 46AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The ability of four known species of Dekkera and Brettanomyces yeasts to produce mousy off-flavour in grape juice and wine was investigated for the first time. Using a sensory assessment technique the twelve type strains of Dekkera and Brettanomyces, representing four species, were found to grow and to be capable of producing mousy off-flavour in a grape juice medium; however, differences between strains were apparent. Four strains representing the two species of Dekkera (D. bruxellensis and D. anomala) known to be associated with the spoilage of wine and other fermented beverages were further investigated for mousy off-flavour production in a red and white wine supplemented with nutrients. D. anomala and only one of the three D. bruxellensis strains tested grew in both wines and generally produced a moderate level of off-flavour, whereas the remaining two strains of D. bruxellensis, despite slowly losing viability (10- to 100-fold) over the 52–55 day period, produced detectable off-flavour. This work demonstrates the general ability of Dekkera and Brettanomyces yeasts to produce mousy off-flavour and confirms the importance of these yeasts for off-flavour production in grape juice and wine. Citing Literature Volume6, Issue3October 2000Pages 255-262 RelatedInformation