Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially inducespoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces,or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producingvarious metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persistthroughout the harsh winemaking process and have in recent years become a major oenological concern worldwide.This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkerain wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation fromthe winemaking environment and the factors for controlling and managing Brettanomyces spoilage.