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Role of oxygen on acetic acid production byBrettanomyces/Dekkera in winemaking

✍ Scribed by Ciani, Maurizio; Ferraro, Luisa

Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
263 KB
Volume
75
Category
Article
ISSN
0022-5142

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✦ Synopsis

Since the large occurrence of Brettanomyces yeasts in strict anaerobiosis environments (sparkling wines) has been found without an increase in acetic acid content, we evaluated the inΓ‘uence of the oxygen concentration on acetic acid production. Results showed that the oxygen concentration exerted a strong inΓ‘uence on both growth and acetic acid production by Brettanomyces yeasts in winemaking. Full aerobiosis lead to a large production of acetic acid causing a block of metabolic activity. Semi-aerobiosis resulted in the best condition for alcoholic fermentation (Custers e †ect) combined with acetic acid production. In anaerobic condition Brettanomyces yeasts did not result in high acetic acid production and a pure, even if slow, alcoholic fermentation occurred. The absence of an increase in acetic acid in wines, does not exclude the active presence of Brettanomyces yeast since the characteristic "high acetic producerÏ in Brettanomyces yeast is linked to the presence of oxygen.

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