Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage

Detalhes bibliográficos
Autor(a) principal: Vitaggio, Clara
Data de Publicação: 2021
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25472
Resumo: Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
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spelling Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilageBrettanomyces bruxellensisα-pinenechitosanenological tanninssulphur dioxideMestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoBrettanomyces 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 different products against B. bruxellensis: sulphur dioxide, a terpene extracted from the pine tree α-pinene, different chitosanbased compounds and enological tannins. Minimal inhibitory concentrations of the antimicrobial agents were determined under in vitro controlled condition. Sulphur dioxide showed the highest efficacy in concentrations within the currently permitted limits for enological use and α-pinene, a non-commercial compound, also showed inhibitory effect against B. bruxellensis. Consequently, the antimicrobial agents were further evaluated in red wines inoculated with B. bruxellensis. Volatile phenol concentrations were determined during storage of the wines treated with the tested compounds. The concentrations of 4- ethylphenols were found to be related to B. bruxellensis populations in the studied wines. This is the first time that α -pinene is shown to control B. bruxellensis population in wine during storage. It is of enological significance that the lowest concentration used, 0,625 mL L-1 of α-pinene, efficiently prevented B. bruxellensis growth as well as 4-ethylphenol production in the red wine. Chitosan, of fungal origin, shows an antimicrobial activity both in a liquid solution and in a solid compound, respectively at the concentration of 2 mL L-1 and 10 mg L-1, as well as enological tannins. However, the necessary concentration of enological tannins is 500 mg L-1 , which is highs.n.Malfeito Ferreira, ManuelChandra, MaheshRepositório da Universidade de LisboaVitaggio, Clara2022-09-09T14:37:24Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25472TID:203082206engVitaggio, C. - Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage. Lisboa: ISA, 2021, 59 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:55:02Zoai:www.repository.utl.pt:10400.5/25472Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:20.263941Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
title Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
spellingShingle Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
Vitaggio, Clara
Brettanomyces bruxellensis
α-pinene
chitosan
enological tannins
sulphur dioxide
title_short Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
title_full Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
title_fullStr Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
title_full_unstemmed Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
title_sort Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
author Vitaggio, Clara
author_facet Vitaggio, Clara
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Chandra, Mahesh
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Vitaggio, Clara
dc.subject.por.fl_str_mv Brettanomyces bruxellensis
α-pinene
chitosan
enological tannins
sulphur dioxide
topic Brettanomyces bruxellensis
α-pinene
chitosan
enological tannins
sulphur dioxide
description Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-09-09T14:37:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/25472
TID:203082206
url http://hdl.handle.net/10400.5/25472
identifier_str_mv TID:203082206
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Vitaggio, C. - Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage. Lisboa: ISA, 2021, 59 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv s.n.
publisher.none.fl_str_mv s.n.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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