BRETTANOMYCES BRUXELLENIS AND VOLATILE PHENOLS CONTROL DURING WINEMAKING PROCESS USING MICROBIAL RESOURCES

Brettanomyces spp. (main B. bruxellensis) is generally recognized as one of the main oenological spoilage microbes. These yeasts negatively affect wine organoleptic properties, due to volatile phenols production. In particular, 4-ethylphenol led to undesirable flavours, described as "phenolic", "horse sweat", "stable", "leather" or "animals" [1]. Usually contamination of B. bruxellensis is low during the first steps of winemaking, due to slow growth, furthermore the metabolic activity of stronger fermenters inhibits its development and its population remains low. Nevertheless, it may proliferate during ageing [2]. Several studies focus attention on control of B. bruxellensis, developing several methods to prevent wine depreciation, using chemicals such as of SO2, organic acids, dimethyldicarbonate (DMDC) [3]. Nevertheless, some strains of B. bruxellensis can tolerate SO2, high ethanol and low sugar concentrations, making difficult its control in wine. To counteract to these tendencies, several studies investigated the efficacy of biological methods to control B. bruxellensis in wine [2-4]. The current study presented the assessment of several autochthonous microbial resources in order to control B. bruxellensis growth and volatile phenols release in wine. Several yeasts, both Saccharomyces spp. and non-Saccharomyces, can produced killer toxins that should be investigated as an alternative tool for B. bruxellensis control during winemaking and wine aging. In addition, we selected a Lactobacillus plantarum strain displaying strain-specific inhibitory activities on B. bruxellensis, suggesting potential application in wineries. This work was supported by the Apulian Region i) with the Project cod. QCBRAJ6 "Biotecnologie degli alimenti per l'innovazione e la competitività delle principali filiere regionali: estensione della conservabilità e aspetti funzionali - BIOTECA."and i) in the framework of "FutureInResearch" program (practice code 9OJ4W81).