Repository logo
 
Publication

Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces

2005Journal article Open access
Simple item page
dc.contributor.authorCouto, José António
dc.contributor.authorNeves, Filipe
dc.contributor.authorCampos, Francisco
dc.contributor.authorHogg, Tim
dc.date.accessioned2010-11-11T18:44:58Z
dc.date.available2010-11-11T18:44:58Z
dc.date.issued2005
dc.description.abstractThe heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5153, Dekkera bruxellensis PYCC 4801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55ºC. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal inactivation began only at temperatures of 50ºC. When heating was performed in wine, significant inactivation begins at 35ºC. Subsequent thermal inactivation tests were performed in buffer at various levels of pH, ethanol concentration, and various phenolic acids. Results from experiments in buffer with added ethanol suggest that the greater heat sensitivity shown in wines can be largely attributed to ethanol, although potentiation of this effect might be due to the phenolic content, particularly from ferulic acid. In the range of pH values tested (2.5–4.5), this factor had no influence in the heat inactivation kinetics. Relevant data, in the form of D and Z values calculated in the various environments, potentially useful for the establishment of regimes of thermal control of Dekkera/Brettanomyces yeasts in wine and contaminated equipment is presented.por
dc.identifier.citationCOUTO, José António ...[et al.] - Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 104, nº 3 (2005), p. 337– 344por
dc.identifier.doi10.1016/j.ijfoodmicro.2005.03.014
dc.identifier.urihttp://hdl.handle.net/10400.14/3396
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectDekkera/Brettanomycespor
dc.subjectThermal inactivationpor
dc.subjectWinepor
dc.subjectControlpor
dc.titleThermal inactivation of the wine spoilage yeasts dekkera/brettanomycespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameCouto
person.familyNameMorais Sarmento de Campos
person.familyNameHogg
person.givenNameJosé António
person.givenNameFrancisco Manuel
person.givenNameTim
person.identifier1393111
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0002-3156-1412
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridAAZ-2861-2021
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id35614525200
person.identifier.scopus-author-id7005603860
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isAuthorOfPublication20ee488f-803b-4ea9-a32c-13c4414a4d14
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication.latestForDiscovery12b8092d-fe59-408b-8058-47369a97d229

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Thermal inactivation of the wine spoilage yeasts.pdf
Size:
127.82 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESB - Contribuições em Revistas Científicas / Contribution to Journals