High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines

Wyk, Sanelle van; Silva, Filipa

doi:10.1016/j.foodcont.2017.05.028

Cited by 21 publications

(19 citation statements)

References 25 publications

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“…One of these technologies is high hydrostatic pressure (HHP), wherein pressures between 100 and 600 MPa are employed to inactivate spoilage microorganisms in beverages and other foods (van Wyk et al, 2018). Until now, this was successfully applied for growth control of several strains of B. bruxellensis (AWRI 1499, AWRI 1608, AWRI 1613 and two strains isolated from Rioja red wines) and several strains of S. cerevisiae (CBS 1171, KCCM 1224 and different commercial strains) in must and in white, red and rosé wines (Tonello et al, 1998;Perrier-Cornet et al, 2005;Mok et al, 2006;Marx et al, 2011;González-Arenzana et al, 2016;Van Wyk and Silva, 2017a,b;Van Wyk et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Second, the sugar present in wine could also act protectively, as determined for B. bruxellensis yeast treated by thermosonication (Križanović et al, 2020). Third, alcohol concentration also proved an important factor for microbial inactivation, with higher reduction achieved in wines with alcohol levels above 13 % (Tonello et al, 1996(Tonello et al, , 1998van Wyk and Silva, 2017b;Križanović et al, 2020), which were significantly higher than those in treated sweet wine (11 %) (Table 1). Generally, previous investigations also established that suspending medium could significantly affect pressure resistance of microorganisms.…”

Section: Short-term Effect Of Hhpmentioning

confidence: 91%

“…This is an interesting alternative to traditional food processing and preservation methods due to its limited effects on covalent bonds, and results in minimal modifications in the nutritional and sensory quality of treated products. Previous investigations regarding the effect of HHP on microbial stabilisation of wine are mainly related to controlling the growth of B. bruxellensis (González-Arenzana et al, 2016;van Wyk and Silva, 2017a;van Wyk and Silva, 2017b;van Wyk and Silva, 2019) and S. cerevisiae yeast (Tonello et al, 1998;Marx et al, 2011). Studies have demonstrated that the effectiveness of HHP on microbial inactivation is strongly dependent on applied pressure and treatment duration (González-Arenzana et al, 2016;van Wyk and Silva, 2017a,b), as well as on the type of wine treated (van Wyk and Silva, 2017b).…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

et al. 2020

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The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B. bruxellensis and sweet white wine was inoculated with S. cerevisiae yeast. Both wines were treated by HHP under 100 and 200 MPa for 1, 3, 5, 15 and 25 min. The culturability was determined immediately after the treatment and again after 30, 60 and 90 days of storage. The phenolic content and chromatic characteristics were evaluated spectrophotometrically immediately after the treatment and after 90 days of storage. The culturability of B. bruxellensis was not confirmed immediately after the most invasive treatment (200 MPa for 15 and 25 min). With the same parameters, only a decrease in the culturability of S. cerevisiae was observed. During storage, opposing results were observed for two yeasts treated with 200 MPa for 15 and 25 min: there was a complete reduction of S. cerevisiae in the wine treated, but the culturability of B. bruxellensis completely recovered in all wines, implying that B. bruxellensis yeast entered a viable but not culturable (VBNC) state after HHP exposure. Regarding the chemical analyses, applied process parameters induced a slight decrease of anthocyanins in red wine, while changes of total phenolics and total colour difference value were negligible. In conclusion, HHP could potentially be successful for microbial stabilisation of sweet wines and consequently assure a lower use of sulphur dioxide, while inactivation of B. bruxellensis could only be successful in the early stages of wine contamination.

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Section: Discussionmentioning

confidence: 99%

Section: Short-term Effect Of Hhpmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

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Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

et al. 2020

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“…The more hurdles to jump the easier it would be to prevent microbial growth. In wineries, these hurdles include environmental factors (e.g., storage temperature, dissolved oxygen) and processing factors (e.g., fining, filtration, heat treatments, high pressure, pulse electric fields, preservatives) [41][42][43] that when applied correctly contribute to decreasing the utilization of sulfur dioxide.…”

Section: The Hurdle Concept In Food and Wine Preservationmentioning

confidence: 99%

Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

Malfeito‐Ferreira

2018

Beverages

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The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality. The effects of ethylphenols and other metabolites on wine flavor is now recognized worldwide and the object of lively debate. The focus of this review is to provide an update of the present knowledge and practice on the prevention of this problem in the wine industry. Brettanomyces bruxellensis, or its teleomorph, Dekkera bruxellensis, are rarely found in the natural environment and, although frequently isolated from fermenting substrates, their numbers are relatively low when compared with other fermenting species. Despite this rarity, they have long been studied for their unusual metabolical features (e.g., the Custers effect). Rising interest over the last decades is mostly due to volatile phenol production affecting high quality red wines worldwide. The challenges have been dealt with together by researchers and winemakers in an effective way and this has enabled a state where, presently, knowledge and prevention of the problem at the winery level is readily accessible. Today, the main issues have shifted from technological to sensory science concerning the effects of metabolites other than ethylphenols and the over estimation of the detrimental impact by ethylphenols on flavor. Hopefully, these questions will continue to be tackled together by science and industry for the benefit of wine enjoyment.

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“…The primary goal of its use is to achieve inactivation of undesirable microorganisms and enzymes with minimal effect on the sensory and nutritional characteristics of the treated product. Therefore, research related to the application of HHP in winemaking have mainly been focused on the microbial control of wine [ 3 , 4 , 5 , 6 , 7 ]. However, in order to achieve full HHP potential for wine industry application, the effect of HHP on the overall wine quality must not be disregarded.…”

Section: Introductionmentioning

confidence: 99%

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Lukić

Ćurko

Tomašević

et al. 2020

Foods

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The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

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High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines

Cited by 21 publications

References 25 publications

Inactivation of <i>Brettanomyces bruxellensis<i> and <i>Saccharomyces cerevisiae<i> in dry and sweet wines by high hydrostatic pressure

Inactivation of <i>Brettanomyces bruxellensis<i> and <i>Saccharomyces cerevisiae<i> in dry and sweet wines by high hydrostatic pressure

Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

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