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dc.contributor.authorIzquierdo-Cañas, P. M.
dc.contributor.authorLópez-Martín, R.
dc.contributor.authorGarcía-Romero, E.
dc.contributor.authorGonzález-Arenzana, L.
dc.contributor.authorMínguez-Sanz, S.
dc.contributor.authorChatonnet, P.
dc.contributor.authorPalacios-García, A.
dc.contributor.authorPuig-Pujol, A.
dc.contributor.otherAltres Activitatsca
dc.date.accessioned2019-01-22T16:24:41Z
dc.date.available2019-06-25T09:42:20Z
dc.date.issued2018-03-19
dc.identifier.citationIzquierdo-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.ca
dc.identifier.issn0022-1155ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/164
dc.description.abstractIn 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.ca
dc.format.extent24ca
dc.language.isoengca
dc.publisherSpringer Verlagca
dc.relation.ispartofJournal of Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wineca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.subject.udc63 - Agricultura. Silvicultura. Zootècnia. Caça. Pescaca
dc.identifier.doihttps://doi.org/10.1007/s13197-018-3097-yca
dc.contributor.groupAltres Activitatsca


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