RT Journal Article SR Electronic T1 Prevalence and Biodiversity of Brettanomyces bruxellensis in Wine from Northwestern Italy JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP 486 OP 491 DO 10.5344/ajev.2010.10034 VO 61 IS 4 A1 Simona Campolongo A1 Kalliopi Rantsiou A1 Manuela Giordano A1 Vincenzo Gerbi A1 Luca Cocolin YR 2010 UL http://www.ajevonline.org/content/61/4/486.abstract 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.