PT  - JOURNAL ARTICLE
AU  - Cibrario, Alice
AU  - Miot Sertier, Cécile
AU  - Riquier, Laurent
AU  - de Revel, Gilles
AU  - Masneuf-Pomarède, Isabelle
AU  - Ballestra, Patricia
AU  - Dols-Lafargue, Marguerite
TI  - Cellar Temperature Affects <em>Brettanomyces bruxellensis</em> Population and Volatile Phenols Production in Aging Bordeaux Wines
AID  - 10.5344/ajev.2019.19029
DP  - 2020 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 1--9
VI  - 71
IP  - 1
4099  - http://www.ajevonline.org/content/71/1/1.short
4100  - http://www.ajevonline.org/content/71/1/1.full
SO  - Am J Enol Vitic.2020 Jan 01; 71
AB  - Brettanomyces bruxellensis is a spoilage yeast particularly dreaded in red wines, where it produces volatile phenols with sensory properties that lead to wine spoilage. The development of this yeast often occurs during wine aging, especially during the summer. We show that in the Bordeaux region, the temperatures of some cellars rise significantly in July, August, and September. This greatly increases the growth rate of B. bruxellensis strains in both permissive and more unfavorable wines. Therefore, although temperature does not affect the specific formation rate of ethyl phenol, raising the wine temperature from 2 to 6°C makes volatile phenols appear both earlier and faster, regardless of the wine or the yeast strain present. Closer control of active yeast populations and closer monitoring of aging wines is thus essential in the summer, particularly in cellars with poor temperature regulation.