Naslov
Brettanomyces population in wine – Influence of ultrasound treatment

Autori
Gracin, Leo ; Križanović, Stela ; Režek Jambrak, Anet ; Tomašević, Marina ; Kovačević Ganić, Karin

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

Izvornik
Journal of Biotechnology / - , 2017, 513-513

Skup
European Biotechnology Congress 2017

Mjesto i datum
Dubrovnik, Hrvatska, 2017

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Brettanomyces, wine, ultrasound

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA