Premium
Role of oxygen on acetic acid production by Brettanomyces / Dekkera in winemaking
Author(s) -
Ciani Maurizio,
Ferraro Luisa
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199712)75:4<489::aid-jsfa902>3.0.co;2-9
Subject(s) - acetic acid , winemaking , food science , fermentation , yeast , chemistry , oxygen , ethanol fermentation , acetic acid bacteria , yeast in winemaking , anaerobic exercise , biochemistry , biology , saccharomyces cerevisiae , organic chemistry , physiology
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 influence of the oxygen concentration on acetic acid production. Results showed that the oxygen concentration exerted a strong influence 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 effect) 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 producer’ in Brettanomyces yeast is linked to the presence of oxygen. ©1997 SCI