Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

  1. González-Arenzana, L. 2
  2. Sevenich, R. 1
  3. Rauh, C. 1
  4. López, R. 2
  5. Knorr, D. 1
  6. López-Alfaro, I. 2
  1. 1 Technical University of Berlin
    info

    Technical University of Berlin

    Berlín, Alemania

    ROR https://ror.org/03v4gjf40

  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

Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2016

Volume: 59

Pages: 188-195

Type: Article

DOI: 10.1016/J.FOODCONT.2015.04.038 SCOPUS: 2-s2.0-84930227017 WoS: WOS:000364890000025 GOOGLE SCHOLAR

More publications in: Food Control

Abstract

High Hydrostatic Pressure (HHP) technology was tested on two strains of Brettanomyces bruxellensis isolated from Rioja red wines for analyzing the microbial inactivation reached in different oenological conditions. With this purpose, these strains were inoculated in synthetic wine with different pH and ethanol content. The inactivations reached with 100MPa, 200MPa and 300MPa applied from one to seven minutes were tested just after the treatment and after a week.Current consumers demand quality, free-additive wines. This has made oenological industry search alternative non-thermal technologies. The present results supported that high pH and high ethanol wines shortly treated at 100MPa made B.bruxellensis undetectable. Moreover, low pH and low ethanol wines content should be at least treated at 200MPa, and wines with intermediate ethanol content should be carefully analyzed in terms of strain composition before applying HHP. Finally, treatments at 300MPa managed a complete inactivation regardless of oenological conditions. © 2015.