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Advisor(s)
Abstract(s)
Response surface methodology (RSM) was used to study the effect of three factors, sulfur
dioxide, ethanol and glucose, on the growth of wine spoilage yeast species, Zygosaccharomyces
bailii, Schizosaccharomyces pombe, Saccharomycodes ludwigii and Saccharomyces
cerevisiae. Seventeen central composite rotatable design (CCRD) trials were designed
for each test yeast using realistic concentrations of the factors (variables) in premium red
wine. Polynomial regression equations were fitted to experimental data points, and the
growth inhibitory conditions of these three variables were determined. The overall results
showed Sa. ludwigii as the most resistant species growing under high ethanol/free sulfur dioxide
concentrations, i.e., 15% (v/v)/20 mg L-1, 14% (v/v)/32 mg L-1 and 12.5% (v/v)/40 mg
L-1, whereas other yeasts did not survive under the same levels of ethanol/free sulfur dioxide
concentrations. The inhibitory effect of ethanol was primarily observed during longer incubation
periods, compared with sulfur dioxide, which showed an immediate effect. In some
CCRD trials, Sa. ludwigii and S. cerevisiae showed growth recovery after a short death period
under the exposure of 20–32 mg L-1 sulfur dioxide in the presence of 11% (v/v) or more
ethanol. However, Sc. pombe and Z. bailii did not show such growth recovery under similar
conditions. Up to 10 g L-1 of glucose did not prevent cell death under the sulfur dioxide or
ethanol stress. This observation demonstrates that the sugar levels commonly used in wine
to sweeten the mouthfeel do not increase wine susceptibility to spoilage yeasts, contrary to
the anecdotal evidence
Description
Research Article
Keywords
wine spoilage yeasts ethanol sulfur dioxide glucose respose surface methodology
Pedagogical Context
Citation
Chandra M, Oro I, Ferreira-Dias S, Malfeito- Ferreira M (2015) Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology. PLoS ONE 10(6): e0128702
Publisher
Vinolle, Marie-Joelle (ed.)