REMOVAL OF BRETTANOMYCES BRUXELLENSIS FROM RED WINE USING MEMBRANE FILTRATION. Issue 5 (25th April 2012)

• Record Type: Journal Article
• Authors: UMIKER, N.L.; DESCENZO, R.A.; LEE, J.; EDWARDS, C.G.
• Is Part Of: Journal of food processing and preservation. Volume 37:Issue 5(2013:Oct.)
• Page Start: 799
• Page End: 805
• Publication Date: 2012-04-25
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/j.1745-4549.2012.00702.x
• Languages: English
• ISSNs: 0145-8892

Abstract

<abstract abstract-type="main" xml:lang="en"> <title> <x xml:space="preserve">Abstract</x> </title> <sec id="abs1-1" sec-type="section"> <title>ABSTRACT</title> <p>While sulfites help limit growth of the spoilage yeast, <italic>Brettanomyces</italic>, SO<sub>2</sub> has been reported to decrease cell size, thereby potentially decreasing the porosities of filtration membranes required for removal. <italic>Brettanomyces bruxellensis</italic> strains B1b and F3 were inoculated into red wines and after 12 days, half of the wines received ≈0.5 mg/L molecular SO<sub>2</sub> prior to filtration on day 20. Strain B1b was retained by filtration through 1.2 µm membranes from wines with or without SO<sub>2</sub>. In contrast, two of three filtration replicates of wines inoculated with F3 exhibited growth approximately 40–50 days after filtration through the same porosity. However, this strain was removed from wines using 0.8 µm membranes. Results indicate that <italic>Brettanomyces</italic> may enter a "viable‐but‐not‐culturable" physiological state upon exposure to SO<sub>2</sub>. While culturability and morphology of <italic>B. bruxellensis</italic> was affected by SO<sub>2</sub> exposure, this factor did not impact removal of this yeast by membrane filtration.</p> </sec> <sec id="abs1-2" sec-type="section"> <title>PRACTICAL APPLICATIONS</title> <p>Cells of <italic>B. bruxellensis</italic> have been observed to decrease in size upon exposure to sulfites (SO<sub>2</sub>), thereby possibly affecting filtration recommendations for its removal from red wines. Though culturability on plate count agar and microscopic morphology was influenced by SO<sub>2</sub>, use of membrane filters with porosities ≤0.8 µm removed the spoilage yeast from red wines. In those situations where a larger membrane porosity is desired, additional SO<sub>2</sub> must be added to curtail potential spoilage by cells of <italic>Brettanomyces</italic> that pass through the filtration medium.</p> </sec> </abstract>