PT  - JOURNAL ARTICLE
AU  - Simona Campolongo
AU  - Kalliopi Rantsiou
AU  - Manuela Giordano
AU  - Vincenzo Gerbi
AU  - Luca Cocolin
TI  - Prevalence and Biodiversity of <em>Brettanomyces bruxellensis</em> in Wine from Northwestern Italy
AID  - 10.5344/ajev.2010.10034
DP  - 2010 Dec 01
TA  - American Journal of Enology and Viticulture
PG  - 486--491
VI  - 61
IP  - 4
4099  - http://www.ajevonline.org/content/61/4/486.short
4100  - http://www.ajevonline.org/content/61/4/486.full
SO  - Am. J. Enol. Vitic.2010 Dec 01; 61
AB  - Brettanomyces bruxellensis is a catalyst in the transformation of hydroxycinnamic acids, compounds that naturally occur in grapes, producing volatile phenols that reduce the sensory quality of wine. Depending on their concentrations, volatile phenols can confer off-odors described as phenolic, animal, mousy, wet wool, medicinal, smoky, and spicy. We used a multidisciplinary approach for the detection and quantification of the presence of B. bruxellensis in 87 Italian wines, applying culture-independent and dependent methods (quantitative PCR and traditional microbiological analysis, respectively). Headspace solid-phase microextraction was used to quantify ethylphenols and vinylphenols. Results showed that there was no correlation between culture-dependent and culture-independent methods. Strain biodiversity was investigated by SAU-PCR and showed a differentiation of the isolates based on geographical origin.