Interactive effects between total SO2, ethanol and storage temperature against Brettanomyces bruxellensis

This report is the first to identify the existence of interactions between these parameters that affect growth and/or metabolism of the yeast (i.e., synthesis of 4‐ethylphenol, 4‐ethylguaiacol and volatile acidity). Based on current and past findings, recommendations are presented related to the use of potential antimicrobial synergies between SO2, ethanol concentration and storage temperatures.

Significance and Impact of the Study: The potential for utilizing SO2 along with the ethanol and storage temperature was studied to inhibit the spoilage yeast, Brettanomyces bruxellensis, during cellar ageing of red wines. This report is the first to identify the existence of interactions between these parameters that affect growth and/or metabolism of the yeast (i.e., synthesis of 4‐ethylphenol, 4‐ethylguaiacol and volatile acidity). Based on current and past findings, recommendations are presented related to the use of potential antimicrobial synergies between SO2, ethanol concentration and storage temperatures.

Source: Letters in Applied Microbiology - December 6, 2017 Category: Microbiology Authors: C.G. Edwards, T.A. Oswald Tags: Original Article Source Type: research