Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

摘要: Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward goal more sustainable food systems. Brettanomyces bruxellensis is wine spoilage microorganism that produces several compounds are detrimental organoleptic quality wine, including some classes volatile phenols. To control proliferation this yeast, sulfur dioxide commonly employed, but efficiency compound depends on B. strain; it subject to composition may induce entrance viable, nonculturable state yeasts. Moreover, can also elicit allergic reactions humans. In recent years, biological alternatives such as use yeasts lactic acid bacteria starter cultures biocontrol agents being investigated. The controlled inoculation allows secure, fast complete alcoholic malolactic fermentations, limiting residual nutrients utilizes survive grow wine. current study focused assessment effect autochthonous bacterial strains from Apulia Region development terms both growth phenols’ production. investigation evidences positive role indigenous mixed either co-inoculating different Saccharomyces cerevisiae, S. cerevisiae/non-Saccharomyces or cerevisiae/Oenococcus oeni. Our findings expand existing knowledge application protechnological diversity non-Saccharomyces agent oenology. We report further demonstration interest selecting strategic tool winemakers interested improvement regional wines.