Spoilage Yeasts in Wine Production

Abstract

Wine is obtained by fermentation of grape juice where the yeast species Saccharomyces cerevisiae plays the major role. The process is subjected to hazards of microbial origin from grape harvesting to wine bottling. Contamination yeasts have different spoiling potential and incidence. The most dangerous and frequent species include Dekkera bruxellensis, Zygosaccharomyces bailii and S. cerevisiae, which are able to grow in wine produced according to Good Manufacturing Practices. The former species is responsible for the “horse sweat” taint due to production of volatile phenols in bulk or bottled red wine. The other two species may proliferate in bottled wines producing visible sediments or turbidity. Other species producing off-flavours or films in bulk wine (e.g. Kloeckera apiculata, Pichia spp., Candida spp.) may be easily prevented by proper technological measures.