Brettanomyces population in wine – Influence of ultrasound treatment (CROSBI ID 653116)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Gracin, Leo ; Križanović, Stela ; Režek Jambrak, Anet ; Tomašević, Marina ; Kovačević Ganić, Karin
engleski
Brettanomyces population in wine – Influence of ultrasound treatment
Brettanomyces bruxellensis is considered a major spoilage yeast, especially in red wines. This yeast can survive in wine because of its ability to grow at low pH, in the presence of high levels of ethanol, low amount of sugars and on disaccharide from wood. B. bruxellensis is a serious concern for wine industry because it is able to produce volatile phenols, conferring the final product offodors. Today, there is a growing interest for applying non-thermal processing technologies in winemaking. One of these technologies is high power ultrasound (HPU) which has physical (cavitation, micro-mechanical shocks) and chemical (formation of free radicals) effects on inactivation of microorganism. We tested HPU in a batch system on red wine (13.1%, v/v ethanol and pH 3.46) inoculated with B. bruxellensis CBS 2499 (approx. 106 CFUmL−1). The temperature (25, 35, 40 and 43 ◦C) and treatment time (1, 2, 3 min) were varied to observe the influence of HPU and the combination of HPU and heating (thermosonication) on inactivation of B. bruxellensis. Compared to HPU alone, thermosonication appears more effective. Complete inactivation of B. bruxellensis growth was observed only at 43 ◦C and 3 min and not at lower temperatures.
Brettanomyces, wine, ultrasound
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
513-513.
2017.
objavljeno
Podaci o matičnoj publikaciji
Journal of Biotechnology
Podaci o skupu
European Biotechnology Congress 2017
predavanje
01.01.2017-01.01.2017
Dubrovnik, Hrvatska