Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches

  1. Portugal, C. 24
  2. Sáenz, Y. 5
  3. Rojo-Bezares, B. 5
  4. Zarazaga, M. 3
  5. Torres, C. 3
  6. Cacho, J. 1
  7. Ruiz-Larrea, F. 2
  1. 1 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

  2. 2 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

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  4. 4 Universidade de São Paulo
    info

    Universidade de São Paulo

    São Paulo, Brasil

    ROR https://ror.org/036rp1748

  5. 5 Centro de Investigación Biomédica de La Rioja
    info

    Centro de Investigación Biomédica de La Rioja

    Logroño, España

    ROR https://ror.org/03vfjzd38

Revista:
European Food Research and Technology

ISSN: 1438-2377

Año de publicación: 2014

Volumen: 238

Número: 4

Páginas: 641-652

Tipo: Artículo

DOI: 10.1007/S00217-013-2143-2 SCOPUS: 2-s2.0-84899446617 WoS: WOS:000334444600013 GOOGLE SCHOLAR

Otras publicaciones en: European Food Research and Technology

Resumen

Brettanomyces bruxellensis is a spoiling yeast responsible for developing off-odors in wine described as "Brett-character." The objective of this study was to evaluate the antimicrobial activity of four enological compounds against Brettanomyces: potassium metabisulfite (PMB), chitosan, enological tannins and dimethyl dicarbonate. Minimal inhibitory concentrations and minimal biocidal concentrations of the antimicrobial agents were determined, and a comparative study between B. bruxellensis and Saccharomyces cerevisiae was performed under in vitro controlled conditions. All tested compounds showed inhibitory effect on the growth of Brettanomyces. Chitosan and the enological tannins showed selectivity against Brettanomyces, and PMB showed the highest efficacy in concentrations under the currently permitted limits for enological use; consequently, PMB was further evaluated in red wines naturally contaminated by Brettanomyces. Volatile phenol concentrations were determined after long-term storage of the wines treated with PMB. A direct correlation was demonstrated between the concentrations of 4-ethylphenol, 4-ethylguaiacol, 4-propylguaiacol and Brettanomyces populations in the studied wines, and these parameters correlated inversely with the concentrations of PMB employed. This is the first time that 4-propylguaiacol is shown to correlate with Brettanomyces population in wine. It is of enological significance that a concentration of 100 mg/L of total PMB efficiently prevented Brettanomyces growth in the aging red wines of our study and that volatile phenol concentrations were significantly (p < 0.05) higher in those poorly protected wines. © 2013 Springer-Verlag Berlin Heidelberg.