Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine

  1. Izquierdo-Cañas, P.M. 4
  2. López-Martín, R. 3
  3. García-Romero, E. 4
  4. González-Arenzana, L. 3
  5. Mínguez-Sanz, S. 1
  6. Chatonnet, P. 5
  7. Palacios-García, A. 6
  8. Puig-Pujol, A. 2
  1. 1 Universitat Autònoma de Barcelona
    info

    Universitat Autònoma de Barcelona

    Barcelona, España

    ROR https://ror.org/052g8jq94

  2. 2 Institut de Recerca i Tecnologia Agroalimentaries
    info

    Institut de Recerca i Tecnologia Agroalimentaries

    Barcelona, España

    ROR https://ror.org/012zh9h13

  3. 3 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  4. 4 Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Crta. Toledo-Albacete s/n, Tomelloso, Ciudad Real, Spain
  5. 5 Laboratoire Excell
    info

    Laboratoire Excell

    Mérignac, Francia

    ROR https://ror.org/00kny8y22

  6. 6 Laboratorios Excell Ibérica S.L, Planillo, 12, Pabellón B, Polígono La Portalada II, Logroño, Spain
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Revista:
Journal of Food Science and Technology

ISSN: 0022-1155

Año de publicación: 2018

Volumen: 55

Número: 5

Páginas: 1823-1831

Tipo: Artículo

DOI: 10.1007/S13197-018-3097-Y SCOPUS: 2-s2.0-85044197744 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Food Science and Technology

Repositorio institucional: lockAcceso abierto Editor

Resumen

In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO2 for the control of spoilage microorganisms in the winemaking process. The results showed that KAgC at a dose of 1 g/L provided effective control against the development of B. bruxellensis and acetic acid bacteria. In wines artificially contaminated with an initial population of B. bruxellensis at 104 CFU/mL, a concentration proven to produce off flavors in wine, only residual populations of the contaminating yeast remained after 24 days of contact with the additive. Populations of acetic bacteria inoculated into wine at concentrations of 102 and 104 CFU/mL were reduced to negligible levels after 72 h of treatment with KAgC. The antimicrobial effect of KAgC against B. bruxellensis and acetic bacteria was also demonstrated in a wine naturally contaminated by these microorganisms, decreasing their population in a similar way to a chitosan treatment. Related to this effect, wines with KAgC showed lower concentrations of acetic acid and 4-ethyl phenol than wines without KAgC. The silver concentration from KAgC that remained in the finished wines was below the legal limits. These results demonstrated the effectiveness of KAgC to reduce spoilage microorganisms in winemaking. © 2018, Association of Food Scientists & Technologists (India).