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Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide

2021-12Journal article Open access
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dc.contributor.authorBranco, Patricia
dc.contributor.authorCoutinho, Rute
dc.contributor.authorMalfeito-Ferreira, Manuel
dc.contributor.authorPrista, Catarina
dc.contributor.authorAlbergaria, Helena
dc.date.accessioned2022-01-13T11:02:35Z
dc.date.available2022-01-13T11:02:35Z
dc.date.issued2021-12
dc.description.abstractABSTRACT: 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 10(3) 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).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBranco, Patrícia... [et.al.] - Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide. In: Microorganisms, 2021, Vol. 9 (12), article nº 2528pt_PT
dc.identifier.doi10.3390/microorganisms9122528pt_PT
dc.identifier.eissn2076-2607
dc.identifier.urihttp://hdl.handle.net/10400.9/3689
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationFCOMP-01-0124-FEDER-014055pt_PT
dc.relationImproving biological control of industrial bioethanol production processes by using Saccharomyces cerevisiae's own weapons
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relation.publisherversionhttps://doi.org/10.3390/microorganisms9122528pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSaccharomyces cerevisiaept_PT
dc.subjectWine fermentationspt_PT
dc.subjectWine microbialpt_PT
dc.subjectBiopreservationpt_PT
dc.titleWine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxidept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleImproving biological control of industrial bioethanol production processes by using Saccharomyces cerevisiae's own weapons
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBII-BIO%2F31761%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F04129%2F2013/PT
oaire.citation.issue12pt_PT
oaire.citation.titleMicroorgamismspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBatista Branco
person.familyNameMalfeito-Ferreira
person.familyNameAlbergaria
person.givenNamePatricia Alexandra
person.givenNameManuel
person.givenNameHelena
person.identifier1007473
person.identifier.ciencia-idF314-7279-6F0F
person.identifier.ciencia-id7313-2302-AAB5
person.identifier.ciencia-idFF10-6CD1-AF19
person.identifier.orcid0000-0002-1760-6899
person.identifier.orcid0000-0002-7985-963X
person.identifier.orcid0000-0002-9062-9827
person.identifier.ridB-3215-2019
person.identifier.ridA-8351-2015
person.identifier.scopus-author-id6602549195
person.identifier.scopus-author-id7801441357
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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