English

Issues related to Brettanomyces in the winemaking sector are purely organoleptic. These yeasts are able to grow in wines during ageing (Froudière and Larue, 1988) or in bottled wines, and can produce unpleasant flavour compounds by breaking down phenolic acids. These compounds include 4-ethylphenol and 4-ethylguaiacol (Chatonnet et al. 1995).

Date
Sunday, June 1, 2003
Thème conference
Microbiologie
Auteurs
Gilis J.-F., Ducournau P., Léauté B., Strehaiano P
Langue de la publication
Français
Media
7th International Symposium of Oenology – Bordeaux – 19 to 21 June 2003