国産赤ワイン製造工程におけるフェノレ生成酵母の分離とその性状

抄録

　Recently, preventing the development of phenolic off-flavors ('phénole') has become a focus area in red wine production. Therefore, in this study, phénolé producing yeast strains were isolated during the red wine production process in Japan and were characterized. Eight yeast isolates were obtained from red wine samples collected from barrels. Using standard morphological and biochemical tests, these isolates were identified as strains belonging to the genus Brettanomyces. The isolates were inhibited by 0.6mg/ℓ molecular sulfur dioxide, and pasteurization was also found to be useful for sterilization. This is the first study to report the presence of Brettanomyces in the red wine making production process in Japan.