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.

中文翻译：

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酒窖温度影响波尔多陈酿葡萄酒中Brettanomyces bruxellensis 的数量和挥发性酚的产量

Brettanomyces bruxellensis 是一种腐败酵母，在红葡萄酒中特别可怕，它会产生具有感官特性的挥发性酚，导致葡萄酒腐败。这种酵母的形成通常发生在葡萄酒陈酿期间，尤其是在夏季。我们表明，在波尔多地区，一些酒窖的温度在 7 月、8 月和 9 月显着上升。这极大地提高了布鲁塞尔芽孢杆菌菌株在宽容和更不利的葡萄酒中的生长速度。因此，虽然温度不会影响乙基苯酚的具体形成速率，但将葡萄酒温度从 2°C 提高到 6°C 会使挥发性酚类更早更快地出现，无论葡萄酒或酵母菌株如何。因此，在夏季，更密切地控制活性酵母种群和更密切地监测陈酿葡萄酒是必不可少的，