Volatile phenols production capacity of Brettanomyces Bruxellensis in response to variations in physico-chemical parameters of wine

Data were obtained by monitoring the growth and production of volatile phenols by four strains of Brettanomyces species under oenological conditions, i.e. according to different oenological parameters. The objective of this study was to predict the influence and interactions of factors on the production of volatile phenols in the event of contamination by Brettanomyces bruxellensis. The wine was modified to achieve target values determined on the basis of the study and practical data. The modified wines were inoculated with Brettanomyces bruxellensis strains. Growth and volatile phenol production were monitored over a period of eight weeks. The quantification of volatile phenols was conducted through the utilisation of gas chromatography-mass spectrophotometry (GC-MS). The Brettanomyces bruxellensis yeast population was enumerated on Petri dishes.