Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the ability of the species to spoil wine, in a selection of representative strains. The species shows a fairly high homogeneity with respect to the carbohydrates that can support growth, but more diverse behaviors regarding tolerance to low pH or ethanol. Thought no clear link can be drawn with genotype, some strains appear more tolerant than the others, mainly in the AWRI1499 like genetic group. Volatile phenol production is ubiquitous within the species, independent from yeast growth profile and not affected by the nature of the growth substrate. The specific production. n rate of volatile phenol production raises in case of increased aeration. It is little affected by pH decrease until 3.0 or by ethanol concentration increase up to 12% vol, but it decreased in case of increased constraint (pH < 3.0, Ethanol ≥14% vol) or combination of constraints. All the strain studied have thus the ability to spoil wine but some outstanding dangerous strains can even spoil the wine with high level of constrainst.

中文翻译：

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布雷塔酵母属的表型多样性，对葡萄酒胁迫的耐受性和葡萄酒变质能力。

勃氏布雷塔酵母是在许多发酵基质中发现的酵母物种。该物种普遍存在高度的遗传多样性，并且最近与对葡萄酒中使用的主要防腐剂二氧化硫的耐受性有关。因此，在选择代表性菌株后，我们研究了可能调节该物种破坏葡萄酒能力的其他表型。该物种相对于可以支持生长的碳水化合物显示出相当高的同质性，但是在对低pH值或乙醇的耐受性方面表现出更多不同的行为。认为与基因型之间没有明确的联系，某些菌株比其他菌株更能耐受，主要是在AWRI1499基因组中。挥发性酚的产生在该物种中是普遍存在的，与酵母的生长曲线无关，并且不受生长底物的性质的影响。具体生产。曝气量增加时，挥发性苯酚的产生率会提高。直到pH降低至3.0或乙醇浓度增加至最高12％vol时，它几乎不受影响，但在增加限制条件（pH <3.0，乙醇≥14％vol）或限制条件组合的情况下，它的影响降低。因此，所研究的所有菌株都具有使葡萄酒变质的能力，但是一些突出的危险菌株甚至可能在高约束条件下使葡萄酒变质。