Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

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...

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Autores: González-Arenzana, L. [0000-0001-5181-3173], Sevenich, R., Rauh, C., López, R., Knorr, D., López-Alfaro, I. [0000-0002-6438-423X]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc69e5b750603269e8235c
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc69e5b750603269e8235c
Access Level:acceso abierto
Palabra clave:Brettanomyces bruxellensis
Ethanol content
HHP
PH
Strains
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spelling Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technologyGonzález-Arenzana, L. [0000-0001-5181-3173]Sevenich, R.Rauh, C.López, R.Knorr, D.López-Alfaro, I. [0000-0002-6438-423X]Brettanomyces bruxellensisEthanol contentHHPPHStrainsHigh 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. © 2015.2016info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc69e5b750603269e8235creponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCONT.2015.04.038info:eu-repo/semantics/altIdentifier/wos/WOS:000364890000025info:eu-repo/semantics/altIdentifier/pissn/0956-7135Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology, 2016, vol. 59, pág. 188-195info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc69e5b750603269e8235c2026-06-14T12:47:17Z
dc.title.none.fl_str_mv Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
title Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
spellingShingle Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
González-Arenzana, L. [0000-0001-5181-3173]
Brettanomyces bruxellensis
Ethanol content
HHP
PH
Strains
title_short Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
title_full Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
title_fullStr Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
title_full_unstemmed Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
title_sort Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
dc.creator.none.fl_str_mv González-Arenzana, L. [0000-0001-5181-3173]
Sevenich, R.
Rauh, C.
López, R.
Knorr, D.
López-Alfaro, I. [0000-0002-6438-423X]
author González-Arenzana, L. [0000-0001-5181-3173]
author_facet González-Arenzana, L. [0000-0001-5181-3173]
Sevenich, R.
Rauh, C.
López, R.
Knorr, D.
López-Alfaro, I. [0000-0002-6438-423X]
author_role author
author2 Sevenich, R.
Rauh, C.
López, R.
Knorr, D.
López-Alfaro, I. [0000-0002-6438-423X]
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Brettanomyces bruxellensis
Ethanol content
HHP
PH
Strains
topic Brettanomyces bruxellensis
Ethanol content
HHP
PH
Strains
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc69e5b750603269e8235c
url https://investigacion.unirioja.es/documentos/5bbc69e5b750603269e8235c
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCONT.2015.04.038
info:eu-repo/semantics/altIdentifier/wos/WOS:000364890000025
info:eu-repo/semantics/altIdentifier/pissn/0956-7135
Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology, 2016, vol. 59, pág. 188-195
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
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