Skip to main content
Advertisement

Main menu

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
    • Print on Demand
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
    • Print on Demand
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines

Lorenza Conterno, C.M. Lucy Joseph, Torey J. Arvik, Thomas Henick-Kling, Linda F. Bisson
Am J Enol Vitic.  2006 57: 139-147 ; DOI: 10.5344/ajev.2006.57.2.139
Lorenza Conterno
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
C.M. Lucy Joseph
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Torey J. Arvik
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Thomas Henick-Kling
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: th12@cornell.edu
Linda F. Bisson
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Figures & Data
  • Info & Metrics
  • PDF
Loading

Article Figures & Data

Figures

  • Tables
  • Figure 1
    • Download figure
    • Open in new tab
    Figure 1

    Phylogenetic tree obtained by alignment of the sequenced portion of 26S rDNA (Arg.: Argentina; Bel.: Belgium; New Z.: New Zealand; Port.: Portugal; MO: Missouri; TS: type strain sequence).

  • Figure 2
    • Download figure
    • Open in new tab
    Figure 2

    Cluster analysis of the physiological-genetic data matrix. Text boxes are highlighting the fact that the defined groups are characterized by a different production of ethyl phenols. Low: <100 μg/L (13 strains); medium (in bold font): ~1000 μg/L (6 strains); high: ~2000 μg/ L (16 strains).

  • Figure 3
    • Download figure
    • Open in new tab
    Figure 3

    Predictions on the first two discriminant functions calculated based on the 26S rDNA physiological-genetic profile. Groups are enclosed by their respective convex hulls. The first two linear discriminants account for 63% and 31% of the trace (between-group variance), respectively.

Tables

  • Figures
  • Table 1

    Brettanomyces isolates, collections, origin, variety, and vintage.

    UCDaNYSAESaOther collectionaGeographic originVarietybVintage
    aUCD: UC Davis Wine Yeast and Bacteria Collection; NYSAES: New York State Agricultural Experiment Station; CBS: Centraalbureau voor Shimmelcultures; UCD FST: UCD Food Science and Technology; DBVPG: Dipartmento di Biologia Vegetale Università di Perugia.
    bCH: Chardonnay; CS: Cabernet Sauvignon; M: Merlot; PN: Pinot noir; Z: Zinfandel; na: not available.
    615Californiana1974
    738Missourina1982
    752Francena1984
    2030CaliforniaCS1972
    2041ThailandFruit2002
    2046CaliforniaM1999
    2047CaliforniaCS2001
    2048CaliforniaPN1999
    2049New ZealandPN2001
    2050New ZealandCH2001
    2051CaliforniaPN2000
    2052CaliforniaZ2001
    2053CaliforniaCS2001
    2054CaliforniaCS2001
    2058CBS73, UCD FST82-30FranceMust1933
    2059UCD FST77-105CaliforniaCS1975
    2060ChileCS2001
    2062UCD FST75-41FranceChampagne1975
    2063UCD FST77-106CaliforniaCS1975
    2065DBVPG4051MaltaWhite mustna
    2066DBVPG4052MaltaWhite mustna
    2067CaliforniaPN2000
    2075Californiana2001
    2076Canada, BCna2001
    2077ChileCS2001
    2078CE40CBS 72BelgiumBeer1931
    2079CE41CBS 74BelgiumBeer1940
    2080CE116Germanynana
    2081CE119CaliforniaCS1989
    2082CE120CaliforniaCS1989
    2083CE122CaliforniaCS1992
    2085CE50Californianana
    2091CBS 2797FranceBordeaux1957
    2092CBS 2796GermanySparkling Moselle1957
    2093New Yorkna2001
    CE121Californianana
    CE148Portugalnana
    CE149Canadanana
    CE150Canadanana
    HKY6New Zealandnana
    HKY 8Chilenana
    HKY65Italynana
    HKY99New Yorknana
    HKY23Portugalnana
    HKY33Portugalnana
    HKY14Argentinanana
    HKY47Italynana
    HKY86Italynana
  • Table 2

    Summary of physiological characteristics of 35 Brettanomyces strains.

    Character testedFrequencyIsolates (%)
    Carbon source growth
        Arginine, cellulose, proline, tartrate00
        Adonitol26
        Arabinose, citrate, starch39
        Lactose, mannitol, raffinose411
        Ethanol926
        Glycerol1029
        Lactate1234
        Succinate1337
        Malate1440
        Galactose2880
        Cellobiose, maltose3291
        Trehalose3497
        Sucrose35100
    Nitrogen source growth
        Nitrate2571
        Arginine, proline35100
    Temperature growth
        at 37°C1337
        at 10°C1131
    Alcohol
        Tolerance >10%35100
    Sulfite tolerance
        >30 mg/L at pH 3.41749
    pH growth
        at pH 2.03394
    4-EP and 4-EG (μg/L)
        High (>2000 4-EP; >1500 4-EG)1749
        Medium (1000–2000 4-EP;700–1500 4-EG)617
        Low (<50 4-EP; <60 4-EG)720
        None (<4.0 4-EP and 4-EG)717
  • Table 3

    26S rDNA genetic profile compared to the strain origin, SO2 tolerance, growth on ethanol and at 10°C, and volatile phenol production.

    StrainGrowth at 10°CSO2 tolerance (mg/L)4-EP (μg/L)4-EG (μg/L)Growth on ethanolOrigin26S rDNA group
    ana: data not available.
    752++203218+Francenaa
    2058+201224+Francea
    2063−3018201330−Californiaa
    2079−502617−Belgiuma
    2092+504734+Germanya
    2093+5028002060+New Yorka
    2091+2000+Francea
    2078−1000−Belgiuma
    2030−20107−Californiab
    2048−5027202450−Californiab
    2059−5028102310−Californiab
    2067−3016801230−Californiab
    2076−5028702310−Canadab
    2077−5028301930−Chileb
    2081+502056−Californiab
    2082−5027602030−Californiab
    2083−5028602340−Californiab
    2085−5027702190−Californiab
    2041−1000−Thailandb
    2053−2015641000−Californiab
    2062−3026102090−Franceb
    2075−3028102220−Californiab
    2060−3028002340−Chileb
    615+2026002130+Californiac
    738++3026802380−Missouric
    2047+1018801340+Californiac
    2049+101113870−New Zealandc
    2050+2024701860−New Zealandc
    2054+201261790+Californiac
    2051+2023501720−Californiac
    2052+1025901860−Californiac
    2046−2000−Californiad
    2065−1045−Maltad
    2066+1000+Maltad
    2080−1000−Germanye
PreviousNext
Back to top

Vol 57 Issue 2

  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
Print
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
Lorenza Conterno, C.M. Lucy Joseph, Torey J. Arvik, Thomas Henick-Kling, Linda F. Bisson
Am J Enol Vitic.  2006  57: 139-147  ; DOI: 10.5344/ajev.2006.57.2.139
Lorenza Conterno
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
C.M. Lucy Joseph
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Torey J. Arvik
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Thomas Henick-Kling
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: th12@cornell.edu
Linda F. Bisson
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
Lorenza Conterno, C.M. Lucy Joseph, Torey J. Arvik, Thomas Henick-Kling, Linda F. Bisson
Am J Enol Vitic.  2006  57: 139-147  ; DOI: 10.5344/ajev.2006.57.2.139
Lorenza Conterno
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
C.M. Lucy Joseph
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Torey J. Arvik
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Thomas Henick-Kling
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: th12@cornell.edu
Linda F. Bisson
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
    • Abstract
    • Materials and Methods
    • Results
    • Discussion
    • Conclusions
    • Footnotes
    • Literature Cited
  • Figures & Data
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems
  • Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography
  • N, P, and K Supply to Pinot noir Grapevines: Impact on Vine Nutrient Status, Growth, Physiology, and Yield
Show more Articles

Similar Articles

AJEV Content

  • Current Volume
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue
  • Print on Demand
  • Print on Demand

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Alerts
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire