Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces

Detalhes bibliográficos
Autor(a) principal: Couto, José António
Data de Publicação: 2005
Outros Autores: Neves, Filipe, Campos, Francisco, Hogg, Tim
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/3396
Resumo: The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5153, Dekkera bruxellensis PYCC 4801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55ºC. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal inactivation began only at temperatures of 50ºC. When heating was performed in wine, significant inactivation begins at 35ºC. Subsequent thermal inactivation tests were performed in buffer at various levels of pH, ethanol concentration, and various phenolic acids. Results from experiments in buffer with added ethanol suggest that the greater heat sensitivity shown in wines can be largely attributed to ethanol, although potentiation of this effect might be due to the phenolic content, particularly from ferulic acid. In the range of pH values tested (2.5–4.5), this factor had no influence in the heat inactivation kinetics. Relevant data, in the form of D and Z values calculated in the various environments, potentially useful for the establishment of regimes of thermal control of Dekkera/Brettanomyces yeasts in wine and contaminated equipment is presented.
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spelling Thermal inactivation of the wine spoilage yeasts dekkera/brettanomycesDekkera/BrettanomycesThermal inactivationWineControlThe heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5153, Dekkera bruxellensis PYCC 4801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55ºC. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal inactivation began only at temperatures of 50ºC. When heating was performed in wine, significant inactivation begins at 35ºC. Subsequent thermal inactivation tests were performed in buffer at various levels of pH, ethanol concentration, and various phenolic acids. Results from experiments in buffer with added ethanol suggest that the greater heat sensitivity shown in wines can be largely attributed to ethanol, although potentiation of this effect might be due to the phenolic content, particularly from ferulic acid. In the range of pH values tested (2.5–4.5), this factor had no influence in the heat inactivation kinetics. Relevant data, in the form of D and Z values calculated in the various environments, potentially useful for the establishment of regimes of thermal control of Dekkera/Brettanomyces yeasts in wine and contaminated equipment is presented.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaCouto, José AntónioNeves, FilipeCampos, FranciscoHogg, Tim2010-11-11T18:44:58Z20052005-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/3396engCOUTO, José António ...[et al.] - Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 104, nº 3 (2005), p. 337– 34410.1016/j.ijfoodmicro.2005.03.014info: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:RCAAP2023-07-12T17:09:29Zoai:repositorio.ucp.pt:10400.14/3396Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:05.780456Repositório 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 Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces
title Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces
spellingShingle Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces
Couto, José António
Dekkera/Brettanomyces
Thermal inactivation
Wine
Control
title_short Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces
title_full Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces
title_fullStr Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces
title_full_unstemmed Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces
title_sort Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces
author Couto, José António
author_facet Couto, José António
Neves, Filipe
Campos, Francisco
Hogg, Tim
author_role author
author2 Neves, Filipe
Campos, Francisco
Hogg, Tim
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Couto, José António
Neves, Filipe
Campos, Francisco
Hogg, Tim
dc.subject.por.fl_str_mv Dekkera/Brettanomyces
Thermal inactivation
Wine
Control
topic Dekkera/Brettanomyces
Thermal inactivation
Wine
Control
description The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5153, Dekkera bruxellensis PYCC 4801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55ºC. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal inactivation began only at temperatures of 50ºC. When heating was performed in wine, significant inactivation begins at 35ºC. Subsequent thermal inactivation tests were performed in buffer at various levels of pH, ethanol concentration, and various phenolic acids. Results from experiments in buffer with added ethanol suggest that the greater heat sensitivity shown in wines can be largely attributed to ethanol, although potentiation of this effect might be due to the phenolic content, particularly from ferulic acid. In the range of pH values tested (2.5–4.5), this factor had no influence in the heat inactivation kinetics. Relevant data, in the form of D and Z values calculated in the various environments, potentially useful for the establishment of regimes of thermal control of Dekkera/Brettanomyces yeasts in wine and contaminated equipment is presented.
publishDate 2005
dc.date.none.fl_str_mv 2005
2005-01-01T00:00:00Z
2010-11-11T18:44:58Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/3396
url http://hdl.handle.net/10400.14/3396
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv COUTO, José António ...[et al.] - Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 104, nº 3 (2005), p. 337– 344
10.1016/j.ijfoodmicro.2005.03.014
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 Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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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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