Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces

International Journal of Food Microbiology

Volumn 104, Issue 3, 2005, Pages 337-344

  Couto, José António ^a   Neves, Filipe ^a,b   Campos, Francisco ^a   Hogg, Tim ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Control; Dekkera Brettanomyces; Thermal inactivation; Wine

Indexed keywords

ALCOHOL; BUFFER; FERULIC ACID; PHENOL DERIVATIVE; TARTARIC ACID;

ARTICLE; BRETTANOMYCES; CONTROLLED STUDY; FOOD MICROBIOTECHNOLOGY; FUNGAL CONTAMINATION; FUNGAL STRAIN; HEAT SENSITIVITY; HEAT TOLERANCE; HEAT TREATMENT; HEATING; NONHUMAN; PH MEASUREMENT; TEMPERATURE DEPENDENCE; WINE INDUSTRY;

COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; SACCHAROMYCETALES; TIME FACTORS; WINE;

DEKKERA ANOMALA; DEKKERA BRUXELLENSIS;

EID: 26644436002     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.03.014     Document Type: Article

References (15)

1. M.R. Adams, P.J. O'Brien, and G.T. Taylor Effect of the ethanol content of beer on the heat resistance of a spoilage Lactobacillus Journal of Applied Bacteriology 66 1989 491 495
2. Barnett, J.A., Payne, R.W., Yarrow, D., 1994. Yeast identification PC Program, Version 3. United Kingdom.
3. P. Chatonnet, J.N. Boidron, and D. Dubourdieu Influence des conditions d'élevage et de sulfitage des vins rouges en barriques sur leur teneur en acide acétique et en ethyl-phenols Journal International des Sciences de la Vigne et du Vin 27 1993 277 298
4. P. Chatonnet, D. Dubourdieu, and J.N. Boidron The influence of Brettanomyces/Dekkera sp. and lactic acid bacteria on the ethylphenol content of red wines American Journal of Enology and Viticulture 46 4 1995 463 467
5. P. Chatonnet, C. Viala, and D. Dubourdieu Influence of polyphenolic compounds of red wines on the microbial synthesis of volatile phenols American Journal of Enology and Viticulture 48 4 1997 443 448
6. M. Du Toit, and I.S. Pretorius Microbial spoilage and preservation of wine: using weapons from nature's own arsenal-a review South African Journal of Enology and Viticulture 21 2000 76 96
7. D. Edlin, A. Narbad, J.R. Dickinson, and D. Lloyd The biotransformation of simple phenolic compounds by Brettanomyces anomalus FEMS Microbiology Letters 125 1995 311 316
8. J. Farkas Physical methods of food preservation M.P. Doyle L.R. Beuchat T.J. Montville Food Microbiology, Fundamentals and Frontiers 1997 ASM Press Washington, DC 497 517
9. K.C. Fugelsang, and B.W. Zoecklein Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) wines American Journal of Enology and Viticulture 54 4 2003 294 300
10. T. Heresztyn Metabolism of volatile phenolic compounds from hydroxycinnamic acids by Brettanomyces yeast Archives of Microbiology 146 1986 96 98
11. R. Jones Biological principles for the effects of ethanol Enzyme and Microbial Technology 11 1989 130 153
12. C. Leão, and N. Van Uden Effects of ethanol and other alkanols on the glucose transport system of Sacchromyces cerevisiae Biotechnology and Bioengineering 24 1982 2601 2604
13. A. Miles, and S. Misra The estimation of the bactericidal power of blood Journal of Hygiene 38 1938 732 749
14. W.R. Sponholz Wine spoilage by microorganisms G.H. Fleet Wine Microbiology and Biotechnology 1993 Harwood Academic Chur, Switzerland 395 420
15. D. Stead The effect of hydroxycinnamic acids and potassium sorbate on the growth of 11 strains of spoilage yeasts Journal of Applied Bacteriology 78 1995 82 87