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Advisor(s)
Abstract(s)
The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due
to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly
tackled by addition of sulfur dioxide (SO2). Nevertheless, B. bruxellensis is frequently found at low
levels (ca 103 cells/mL) in finished wines. Besides, consumers health concerns regarding the use of
sulfur dioxide encouraged the search for alternative biocontrol measures. Recently, we found that
Saccharomyces cerevisiae secretes a natural biocide (saccharomycin) that inhibits the growth of different
B. bruxellensis strains during alcoholic fermentation. Here we investigated the ability of S. cerevisiae
CCMI 885 to prevent B. bruxellensis ISA 2211 growth and 4-ethylphenol production in synthetic
and true grape must fermentations. Results showed that B. bruxellensis growth and 4-ethylphenol
production was significantly inhibited in both media, although the effect was more pronounced
in synthetic grape must. The natural biocide was added to a simulated wine inoculated with
5 x 10 2 cells/mL of B. bruxellensis, which led to loss of culturability and viability (100% dead cells at
day-12). The conjugated effect of saccharomycin with SO2 was evaluated in simulated wines at 10,
12, 13 and 14% (v/v) ethanol. Results showed that B. bruxellensis proliferation in wines at 13 and 14%
(v/v) ethanol was completely prevented by addition of 1.0 mg/mL of saccharomycin with 25 mg/L of
SO2, thus allowing to significantly reduce the SO2 levels commonly used in wines (150–200 mg/L)
Description
Keywords
biocontrol wine-spoilage biocides preservatives wine fermentation
Pedagogical Context
Citation
Branco, P.; Coutinho, R.; Malfeito-Ferreira, M.; Prista, C.; Albergaria, H. Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide. Microorganisms 2021, 9, 2528
Publisher
MDPI