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Am. J. Enol. Vitic. 57:2:139-147 (2006)
Copyright © 2006 by the American Society for Enology and Viticulture.
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Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines

Lorenza Conterno1, C.M. Lucy Joseph2, Torey J. Arvik3, Thomas Henick-Kling4,* and Linda F. Bisson5

1 Research associate, 4 Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2 Collection curator, 5 Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3 Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.

* Corresponding author [email: th12{at}cornell.edu; fax: 315-787-2284]

Brettanomyces bruxellensis isolates, primarily from wine, were selected for characterization by geographic diversity, vintage year of isolation, and variety of wine. A total of 47 isolates were characterized genetically by sequencing a portion of the 26S rDNA gene. Physiological differences were tested in a subset of 35 isolates. The majority of the strains characterized by the 26S rDNA sequence were grouped into one of six clusters. Some similarities of physiology were noted, but many traits were highly variable and did not cluster into the same groupings identified by the DNA analysis. Statistical analysis found 4-ethylphenol and 4-ethylguaiacol production to be the most discriminant characters.

Key words: Brettanomyces bruxellensis, PCR analysis, physiology, genetic characterization




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Copyright © 2006 by the American Society for Enology and Viticulture.