1. Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine
- Author
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Pierre Strehaiano, Aline Lonvaud-Funel, Vincent Renouf, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Laboratoire de Génie Chimique (LGC), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées, Université Sciences et Technologies - Bordeaux 1, and École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2
- Subjects
0106 biological sciences ,STABILIZATION ,Brettanomyces ,DYMETHLYDICARBONATE ,OENOCOCCUS ,BRETTANOMYCES BRUXELLENSIS ,Brettanomyces bruxellensis ,01 natural sciences ,Lees ,Dimethyl dicarbonate ,03 medical and health sciences ,chemistry.chemical_compound ,BASIDIOMYCOTINA ,010608 biotechnology ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Malolactic fermentation ,Food science ,Winemaking ,Oenococcus oeni ,SACCHAROMYCES CEREVISIAE ,VOLATILES PHENOLS ,Wine ,0303 health sciences ,ASCOMYCOTINA ,biology ,OENOCOCCUS OENI ,030306 microbiology ,business.industry ,WINE ,food and beverages ,BRETTANOMYCES ,biology.organism_classification ,Biotechnology ,chemistry ,ENDOMYCETALES ,business ,SACCHAROMYCES ,Food Science - Abstract
International audience; The aim of this study was to investigate the anti-microbial properties of the dimethyldicarbonate (DMDC) towards the wine spoilage yeast Brettanomyces bruxellensis at different winemaking stages. DMDC anti-microbial activity was estimated in red must for diverse wine microorganisms including different strains of B. bruxellensis. DMDC effect before alcoholic fermentation, before malolactic fermentation, and in finished wine were investigated. DMDC was also tested on lees. Microbial monitoring was done by epifluorescence observation and plate numeration. The identification of yeast species and the specific detection of B, bruxellensis were performed with molecular tools. DMDC stopped B. bruxellensis growth at different winemaking stages. But it could also act on fermenting species like Saccharomyces cerevisiae and Oenococcus oeni. Therefore, its use before the end of fermentations should be avoided. On the other hand, the DMDC action was shown to be transitory. Therefore, single addition during ageing could be insufficient. Finally, DMDC could be used just before bottling as an ultimate anti-microbial tool. (c) 2007 Elsevier Ltd. All rights reserved.
- Published
- 2008
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