Table 1 Most common hazards due to off-flavours produced by yeasts in wines
From: Yeasts and wine off-flavours: a technological perspective
Production stage | Hazard | Main preventative and curative action | Frequency |
|---|---|---|---|
Rotten grapes | Primary source of spoilage yeasts | Prevention of damage in the vineyard | Low/high (dependent on weather conditions) |
Increased volatile acidity and other off-flavours | Grape selection at winery reception | ||
Grape juice | Production of ethyl acetate by apiculate yeasts | Low temperature | Low |
Adequate sulphite dose | |||
Fermentation | Production of hydrogen sulphide by Saccharomyes cerevisiae | Control nutritional status of grape juices | Moderate/high |
Aeration during fermentation | |||
Post-fermentation curative processes | |||
Bulk wine storage | Production of acetaldehyde by film-forming yeasts | Tank topping | Low |
Minimisation of oxygen contact | |||
Adequate sulphite dose | |||
Wine storage (tank, barrique, bottle) | Production of volatile phenols by Dekkera bruxellensis | Adequate preservative dose | Medium/high |
Filtration/thermal treatment | |||
Minimisation of oxygen contact | |||
Prevention of cross contamination | |||
Barrique hygiene |