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Introduction of the Brettanomyces Impact Wheel. Lucy Joseph Department of Viticulture and Enology U.C. Davis. Introduction. Brettanomyces is considered to be the primary spoilage yeast in finished wine
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Introduction of the Brettanomyces Impact Wheel Lucy Joseph Department of Viticulture and Enology U.C. Davis
Introduction • Brettanomyces is considered to be the primary spoilage yeast in finished wine • However, many consumers and critics like the complexity that is derived from Brett growth in wine • What accounts for that complexity?
Compounds Produced by Brett in Wine • Signature spoilage compounds - ethyl phenols, vinyl phenols • Other spoilage compounds – acetic acid, ethyl acetate, fatty acid, carboxylic acid • Compounds that are positive – Esters, higher alcohols, terpenes
Initial Screen • Defined medium was used • Supplemented with amino acids • All strains will make 4EP and 4EG with coumaric and ferulic acids
Correlation of Descriptors with Intensity and Like/Dislike scores
Selection for Test in Wine • Descriptors, intensity, and likability used to score strains • Out of the initial 83 that were successfully screened in the initial screen, 17 were chosen as “positive” and 5 as “negative”
SPME-GCMS • These strains were also screened chemically • Used defined medium supplemented with • Aromatic amino acids • Cinnamic acids and aromatic amino acids • Goal was to identify strains that produced low negative characters
Acknowledgements Beth Albino Bisson Lab