Interactive effects between total SO2 , ethanol and storage temperature against Brettanomyces bruxellensis

Letters in Applied Microbiology
C G Edwards, T A Oswald

Abstract

Although Brettanomyces bruxellensis continues to be a problem during red winemaking due to formation of off-odours and flavours, few interactions between intrinsic and extrinsic conditions that would limit spoilage have been identified. Using a commercially prepared Merlot wine, a 3 × 2 × 2 complete factorial design was implemented with total SO2 (0, 60 or 100 mg l-1 ), ethanol (13% or 14·5% v v-1 ) and storage temperature (15° or 18°C) as variables. Populations of two strains of B. bruxellensis isolated from Washington wines (I1a and F3) were monitored for 100 days before concentrations of 4-ethylphenol, 4-ethylguaiacol and volatile acidity were measured. In wines with 13% v v-1 ethanol and stored at 15°C, addition of 100 mg l-1 total SO2 resulted in much longer lag phases (>40 days) compared with wines without sulphites. At 14·5% v v-1 ethanol, culturability did not recover from wines with 100 mg l-1 total SO2 regardless of the storage temperature (15° or 18°C). A few significant interactions were noted between these parameters which also affected synthesis of metabolites. Thus, SO2 , ethanol concentration and storage temperature should be together used as means to reduce infections by B. bruxellensis. The potential for utili...Continue Reading

References

Mar 29, 2000·Letters in Applied Microbiology·V Millet, A Lonvaud-Funel
May 3, 2000·International Journal of Food Microbiology·L Leistner
Mar 26, 2003·Applied Microbiology and Biotechnology·M G Aguilar UscangaP Strehaiano
Dec 14, 2007·International Journal of Food Microbiology·A BarataV Loureiro
Jan 16, 2008·Journal of Applied Microbiology·A RomanoA Lonvaud-Funel
Apr 5, 2008·Canadian Journal of Microbiology·Cédric BrandamPierre Strehaiano
Aug 14, 2010·International Journal of Food Microbiology·Monica AgnolucciMarco Nuti
Jun 7, 2012·Applied Microbiology and Biotechnology·Benoit DivolEdward Duckitt
Dec 3, 2013·Journal of Food Protection·Jesse M Zuehlke, Charles G Edwards

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