Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches
- Portugal, C. 24
- Sáenz, Y. 5
- Rojo-Bezares, B. 5
- Zarazaga, M. 3
- Torres, C. 3
- Cacho, J. 1
- Ruiz-Larrea, F. 2
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1
Universidad de Zaragoza
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2
Instituto de Ciencias de la Vid y del Vino
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3
Universidad de La Rioja
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4
Universidade de São Paulo
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5
Centro de Investigación Biomédica de La Rioja
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ISSN: 1438-2377
Año de publicación: 2014
Volumen: 238
Número: 4
Páginas: 641-652
Tipo: Artículo
Otras publicaciones en: European Food Research and Technology
Proyectos relacionados
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.