Naslov
Effect of thermosonication and physisochemical 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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 1st Science & Wine World Congress / - Porto, 2019, 65-65

Skup
1st Science & Wine World Congress

Mjesto i datum
Porto, Portugal, 08.05.2019. - 10.05.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Brettanomyces bruxellensis ; viable but not culturable state ; thermosonication ; wine

Sažetak
The aim of this research was to investigate short- and long-term effect of thermosonication and different physicochemical properties of red wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast. Thermosonication (constant frequency of 20 kHz, 12.7 mm sonication probe and 120 μm amplitude) was conducted at 43°C during 1, 2 and 3 min, while wine variations included several levels of pH, alcohol and sugar. Although culturability was not confirmed in dry wines immediately after 3-min treatment, thermosonication did not result in complete inactivation of B. bruxellensis population. It only affected slight decrease in viability (max 20.5%), while majority of population entered into viable but not culturable (VBNC) state. During storage, culturability was completely recovered, with almost 100% live cells. Moreover, thermosonication treatment resulted in lower production of volatile phenols. Lower pH and higher alcohol content influenced lower concentrations of volatile phenols, while sugar addition resulted in opposite trend. This research provides first evidence of VBNC state of B. bruxellensis after thermosonication exposure. Despite B. bruxellensis was not significantly affected by applied thermosonication, this technique could be useful for prevention of B. bruxellensis spoilage in early stages of wine contamination.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA