ABSTRACT
ABSTRACT: Brettanomyces produced a typically bad flavor containing 4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG) during winemaking process. The Brettanomyces flavor reduces the quality of grape wine, and causes serious economic losses in the grape wine industry. Prevention or inhibition for growth of Brettanomyces in wine involves aspects such as grapes quality, winery sanitation, control of sulfite, level of oxygen and humidity, use of uncontaminated barrels and so on. Metabolites of Brettanomyces also had an impact on acceptability and eating habit of people. This article reviewed flavor characteristics of Brettanomyces and their formation, especially inhibition methods for undesirable flavor in wine.
