Abstract
Replicated, sterile Pinot noir (<i>Vitis vinifera</i> L.) wines were individually inoculated with one of six strains of <i>Brettanomyces bruxellensis</i> (Ave, M, 216, Vin 1, Vin 4, or Vin 5) at initial numbers <50 cfu/mL. In two separate studies, population changes were monitored for 23 months, or until cell densities peaked and subsequently declined to ≤30 cfu/mL. Significant variation was noted in both growth rate and stationary phase population densities among strains. The concentration of selected volatile components was monitored using solid-phase microextraction GC/MS. Large increases in the concentration of 4-ethylphenol occurred after titers reached 2.5 x 10<sup>5</sup> cfu/mL. <i>Brettanomyces</i>-inoculated wines were found to have detectable concentrations of ethyldecanoate, isoamyl alcohol, 4-ethylguaiacol, and 4-ethylphenol, with some significant differences in their concentrations among strains. Duo-trio testing suggested sensory differences between the control and all inoculated wines and among wines inoculated with strains Ave and Vin 5, M and 216, and M and Vin 4. Consensus training analysis suggested that all <i>Brettanomyces</i> wines had a greater perception of earthy, smoky, spicy, and cardboard descriptors than uninoculated control wines.
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