1 / 13

Introduction of the Brettanomyces Impact Wheel

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

lowri
Télécharger la présentation

Introduction of the Brettanomyces Impact Wheel

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Introduction of the Brettanomyces Impact Wheel Lucy Joseph Department of Viticulture and Enology U.C. Davis

  2. 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?

  3. 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

  4. Strain Collection

  5. Initial Screen • Defined medium was used • Supplemented with amino acids • All strains will make 4EP and 4EG with coumaric and ferulic acids

  6. Initial Screen

  7. Correlation of Descriptors with Intensity and Like/Dislike scores

  8. 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”

  9. Positive and Negative Perception

  10. Summary of Aroma for Strains Tested in Wine

  11. 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

  12. Strains – Aroma Compounds

  13. Acknowledgements Beth Albino Bisson Lab

More Related