engleski

Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines

The aim of this research was to investigate the short- and long-term effects of thermosonication and different 11 physicochemical properties of wine on culturability, viability, and metabolic activity of Brettanomyces bruxellensis yeast. 12 Thermosonication was conducted at 43 °C during 1, 2, and 3 min, while wine variations included several pH, alcohol, and sugar 13 levels. Cell culturability and viability were determined immediately after treatment and during 90 days of storage, while 14 metabolic activity was determined after 90 days of storage. Results showed that, although culturability was not confirmed in dry 15 wines immediately after 3 min of treatment, thermosonication did not result in complete inactivation of the B. bruxellensis 16 population. Herein, the first evidence of a viable but not culturable (VBNC) state of B. bruxellensis after thermosonication 17 exposure was observed. Moreover, thermosonication reduced the production of volatile phenols. Obtained results suggest 18 application of thermosonication for reduction of the B. bruxellensis population only in early stages of wine contamination.

Brettanomyces bruxellensis ; thermosonication ; viable but not culturable (VBNC) state ; volatile phenols ; red wine

nije evidentirano