Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?
Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
Red wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonly
described as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionally
controlled by the use of sulphur dioxide (SO2). However, the concentration of SO2, the pH of the wine,
the presence of SO2-binding chemical compounds in the wine, as well as the strain of B. bruxellensis,
determine the effectiveness of SO2. Other chemical preservatives have been tested, but are not much more
efficient than SO2, and methods used to clean barrels are only partially effective. Filtration of wine and
the use of electric currents/fields are also reported to alter the physical and sensory properties of wine. In
this context, alternative methods are currently sought to achieve full control of this yeast in wine. Killer
toxins have recently been proposed to fulfil this purpose. They are antimicrobial compounds secreted
by Saccharomyces and non-Saccharomyces yeasts, displaying killer activity against other yeasts and
filamentous fungi. They are believed to play a role in yeast population dynamics, and this killer phenotype
potentially could be exploited to inhibit the growth of undesired microorganisms within a microbial
ecosystem such as that occurring in wine. In this review, non-Saccharomyces killer toxins are described
and their potential application in inhibiting B. bruxellensis in wine is discussed in comparison to other
tried methods and techniques.
Description
CITATION: Mehlomakulu, N. N., Setati, M. E. & Divol, B. 2015. Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?. South African Journal for Enology and Viticulture, 36(1):94-104, doi:10.21548/36-1-939.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Wine and wine making, Saccharomyces yeast, Brettanomyces bruxellensis, Wine spoilage, Red wines -- Aroma
Citation
Mehlomakulu, N. N., Setati, M. E. & Divol, B. 2015. Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?. South African Journal for Enology and Viticulture, 36(1):94-104, doi:10.21548/36-1-939