![]() ![]() bruxellensis, Zygosaccharomyces bailii and Saccharomyces cerevisiae are spoilage yeasts. Dekkera/Brettanomyces is associated with the production of unpleasant medicinal taints, due to its production of tetrahydropyridines and volatile phenolic substances. Bulk and bottled wines are often spoiled by fermentative species of Zygosaccharomyces, Dekkera (anamorph Brettanomyces), Saccharomyces, and Saccharomycodes. ![]() Several microbial contaminants appear to survive on walls and other interior surfaces of wineries, including those of presses and fermentation tanks, and within wooden barrels.
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