Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine
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Autor/a
Izquierdo-Cañas, P. M.
López-Martín, R.
García-Romero, E.
González-Arenzana, L.
Mínguez-Sanz, S.
Chatonnet, P.
Palacios-García, A.
Puig-Pujol, A.
Data de publicació
2018-03-19ISSN
0022-1155
Resum
In this work, the effects of kaolin silver complex
(KAgC) have been evaluated to replace the use of SO2 for
the control of spoilage microorganisms in the winemaking
process. The results showed that KAgC at a dose of 1 g/L
provided effective control against the development of B.
bruxellensis and acetic acid bacteria. In wines artificially
contaminated with an initial population of B. bruxellensis
at 104 CFU/mL, a concentration proven to produce off
flavors in wine, only residual populations of the contaminating yeast remained after 24 days of contact with the
additive. Populations of acetic bacteria inoculated into
wine at concentrations of 102 and 104 CFU/mL were
reduced to negligible levels after 72 h of treatment with
KAgC. The antimicrobial effect of KAgC against B.
bruxellensis and acetic bacteria was also demonstrated in a
wine naturally contaminated by these microorganisms,
decreasing their population in a similar way to a chitosan
treatment. Related to this effect, wines with KAgC showed
lower concentrations of acetic acid and 4-ethyl phenol than
wines without KAgC. The silver concentration from KAgC
that remained in the finished wines was below the legal
limits. These results demonstrated the effectiveness of
KAgC to reduce spoilage microorganisms in winemaking.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
63 - Agricultura. Silvicultura. Zootècnia. Caça. Pesca
Pàgines
24
Publicat per
Springer Verlag
Publicat a
Journal of Food Science and Technology
Citació
Izquierdo-Cañas, P. M., R. López-Martín, E. García-Romero, L. González-Arenzana, S. Mínguez-Sanz, P. Chatonnet, A. Palacios-García, and A. Puig-Pujol. 2018. "Effect Of Kaolin Silver Complex On The Control Of Populations Of Brettanomyces And Acetic Acid Bacteria In Wine". Journal Of Food Science And Technology 55 (5): 1823-1831. Springer Nature. doi:10.1007/s13197-018-3097-y.
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