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Pregled bibliografske jedinice broj: 1021317

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


Križanović, Stela; Tomašević, Marina; Režek Jambrak, Anet; Ćurko, Natka; Gracin, Leo; Lukić, Katarina; Kovačević Ganić, Karin
Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines // Journal of agricultural and food chemistry, 68 (2020), 11; 3302-3311 doi:10.1021/acs.jafc.9b03661 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1021317 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

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

Autori
Križanović, Stela ; Tomašević, Marina ; Režek Jambrak, Anet ; Ćurko, Natka ; Gracin, Leo ; Lukić, Katarina ; Kovačević Ganić, Karin

Izvornik
Journal of agricultural and food chemistry (0021-8561) 68 (2020), 11; 3302-3311

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2014-09-3796 - Novi enološki postupci kao alternativa sumporovom dioksidu u proizvodnji visokokvalitetnih vina (LOWSULF-HQWINE) (Kovačević Ganić, Karin, HRZZ - 2014-09) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb,
Sveučilište u Splitu Sveučilišni odjel za studije mora

Citiraj ovu publikaciju

Križanović, Stela; Tomašević, Marina; Režek Jambrak, Anet; Ćurko, Natka; Gracin, Leo; Lukić, Katarina; Kovačević Ganić, Karin
Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines // Journal of agricultural and food chemistry, 68 (2020), 11; 3302-3311 doi:10.1021/acs.jafc.9b03661 (međunarodna recenzija, članak, znanstveni)
Križanović, S., Tomašević, M., Režek Jambrak, A., Ćurko, N., Gracin, L., Lukić, K. & Kovačević Ganić, K. (2020) Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines. Journal of agricultural and food chemistry, 68 (11), 3302-3311 doi:10.1021/acs.jafc.9b03661.
@article{article, year = {2020}, pages = {3302-3311}, DOI = {10.1021/acs.jafc.9b03661}, keywords = {Brettanomyces bruxellensis, thermosonication, viable but not culturable (VBNC) state, volatile phenols, red wine}, journal = {Journal of agricultural and food chemistry}, doi = {10.1021/acs.jafc.9b03661}, volume = {68}, number = {11}, issn = {0021-8561}, title = {Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines}, keyword = {Brettanomyces bruxellensis, thermosonication, viable but not culturable (VBNC) state, volatile phenols, red wine} }
@article{article, year = {2020}, pages = {3302-3311}, DOI = {10.1021/acs.jafc.9b03661}, keywords = {Brettanomyces bruxellensis, thermosonication, viable but not culturable (VBNC) state, volatile phenols, red wine}, journal = {Journal of agricultural and food chemistry}, doi = {10.1021/acs.jafc.9b03661}, volume = {68}, number = {11}, issn = {0021-8561}, title = {Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines}, keyword = {Brettanomyces bruxellensis, thermosonication, viable but not culturable (VBNC) state, volatile phenols, red wine} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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