Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology

Detalhes bibliográficos
Autor(a) principal: Chandra, Mahesh
Data de Publicação: 2015
Outros Autores: Oro, Inês, Ferreira-Dias, Suzana, Malfeito-Ferreira, Manuel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/13819
Resumo: Research Article
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spelling Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodologywinespoilage yeastsethanolsulfur dioxideglucoserespose surface methodologyResearch ArticleResponse surface methodology (RSM) was used to study the effect of three factors, sulfur dioxide, ethanol and glucose, on the growth of wine spoilage yeast species, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Saccharomycodes ludwigii and Saccharomyces cerevisiae. Seventeen central composite rotatable design (CCRD) trials were designed for each test yeast using realistic concentrations of the factors (variables) in premium red wine. Polynomial regression equations were fitted to experimental data points, and the growth inhibitory conditions of these three variables were determined. The overall results showed Sa. ludwigii as the most resistant species growing under high ethanol/free sulfur dioxide concentrations, i.e., 15% (v/v)/20 mg L-1, 14% (v/v)/32 mg L-1 and 12.5% (v/v)/40 mg L-1, whereas other yeasts did not survive under the same levels of ethanol/free sulfur dioxide concentrations. The inhibitory effect of ethanol was primarily observed during longer incubation periods, compared with sulfur dioxide, which showed an immediate effect. In some CCRD trials, Sa. ludwigii and S. cerevisiae showed growth recovery after a short death period under the exposure of 20–32 mg L-1 sulfur dioxide in the presence of 11% (v/v) or more ethanol. However, Sc. pombe and Z. bailii did not show such growth recovery under similar conditions. Up to 10 g L-1 of glucose did not prevent cell death under the sulfur dioxide or ethanol stress. This observation demonstrates that the sugar levels commonly used in wine to sweeten the mouthfeel do not increase wine susceptibility to spoilage yeasts, contrary to the anecdotal evidenceVinolle, Marie-Joelle (ed.)Repositório da Universidade de LisboaChandra, MaheshOro, InêsFerreira-Dias, SuzanaMalfeito-Ferreira, Manuel2017-06-28T10:07:25Z2015-062015-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/13819engChandra M, Oro I, Ferreira-Dias S, Malfeito- Ferreira M (2015) Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology. PLoS ONE 10(6): e012870210.1371/journal.pone.0128702info: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:RCAAP2024-03-03T01:31:56Zoai:www.repository.utl.pt:10400.5/13819Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:59:44.688460Repositório 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 Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
title Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
spellingShingle Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
Chandra, Mahesh
wine
spoilage yeasts
ethanol
sulfur dioxide
glucose
respose surface methodology
title_short Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
title_full Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
title_fullStr Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
title_full_unstemmed Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
title_sort Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
author Chandra, Mahesh
author_facet Chandra, Mahesh
Oro, Inês
Ferreira-Dias, Suzana
Malfeito-Ferreira, Manuel
author_role author
author2 Oro, Inês
Ferreira-Dias, Suzana
Malfeito-Ferreira, Manuel
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Chandra, Mahesh
Oro, Inês
Ferreira-Dias, Suzana
Malfeito-Ferreira, Manuel
dc.subject.por.fl_str_mv wine
spoilage yeasts
ethanol
sulfur dioxide
glucose
respose surface methodology
topic wine
spoilage yeasts
ethanol
sulfur dioxide
glucose
respose surface methodology
description Research Article
publishDate 2015
dc.date.none.fl_str_mv 2015-06
2015-06-01T00:00:00Z
2017-06-28T10:07:25Z
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/10400.5/13819
url http://hdl.handle.net/10400.5/13819
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Chandra M, Oro I, Ferreira-Dias S, Malfeito- Ferreira M (2015) Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology. PLoS ONE 10(6): e0128702
10.1371/journal.pone.0128702
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 Vinolle, Marie-Joelle (ed.)
publisher.none.fl_str_mv Vinolle, Marie-Joelle (ed.)
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
repository.mail.fl_str_mv
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