Journal
FOOD MICROBIOLOGY
Volume 42, Issue -, Pages 40-46Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2014.03.002
Keywords
Wine; Spoilage yeasts; Brettanomyces bruxellensis; 4-Ethylphenol; Response Surface Methodology
Funding
- FCT (Fundacao para a Ciencia e a Tecnologia, Ministerio da Ciencia, Tecnologia e Ensino Superior) [PTDC/AGR-ALI/113565/2009, SFRH/BPD/70888/2010]
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/70888/2010, PTDC/AGR-ALI/113565/2009] Funding Source: FCT
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The present study was aimed at determining the effect of glucose, ethanol and sulphur dioxide on the growth and volatile phenol production by Brettanomyces bruxellensis in red wines using a response surface methodology approach. Sulphur dioxide proved to have a significant (p < 0.05) negative linear and quadratic effect on growth and 4-ethylphenol production. Concentrations of sulphur dioxide higher than 20 mg L-1, at pH 3.50, induced immediate loss of cell culturability under growth permissive levels of ethanol. Under high ethanol concentrations (14% v/v), the lag phase increased from 3 to 10 days, growth being fully arrested at 15% (v/v). Glucose up to 10 g L-1 was found to be a significant factor (quadratic level) in biomass increase under low ethanol (<12.5% v/v) and low sulphite concentrations. However, when cells were inactivated by sulphur dioxide and ethanol, glucose (up to 10 g L-1) did not prevent cell death. Production of more than 50 mu g L-1 day(-1) of 4-ethylphenol was only observed in the presence of high numbers (10(6) CFU mL(-1)) of culturable cells, being stimulated by increasing glucose concentrations. (C) 2014 Elsevier Ltd. All rights reserved.
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