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Interactive effects between total SO2 , ethanol and storage temperature against Brettanomyces bruxellensis
1School of Food Science, Washington State University, Pullman, WA, USA.
Letters in Applied Microbiology
|October 29, 2017
Summary
Controlling Brettanomyces bruxellensis spoilage in red wine requires managing sulfur dioxide (SO2), ethanol, and temperature. Combining these factors, especially higher SO2 and ethanol levels, significantly inhibits yeast growth and off-flavor production.
Area of Science:
- Enology
- Microbiology
- Food Science
Background:
- Brettanomyces bruxellensis is a major spoilage yeast in red winemaking, causing undesirable off-odors and flavors.
- Limited knowledge exists on how intrinsic and extrinsic factors interact to control B. bruxellensis spoilage.
- Effective management strategies are needed to prevent spoilage during red wine production and aging.
Purpose of the Study:
- To investigate the interactive effects of total sulfur dioxide (SO2), ethanol concentration, and storage temperature on Brettanomyces bruxellensis growth.
- To determine the impact of these parameters on the synthesis of key spoilage metabolites like 4-ethylphenol and 4-ethylguaiacol.
- To identify optimal winemaking conditions for inhibiting B. bruxellensis during red wine cellar aging.
Main Methods:
- A 3x2x2 factorial design was employed using commercial Merlot wine.
- Variables included total SO2 (0, 60, 100 mg/L), ethanol (13%, 14.5% v/v), and storage temperature (15°C, 18°C).
- B. bruxellensis populations were monitored over 100 days, with subsequent analysis of spoilage metabolites and volatile acidity.
Main Results:
- In wines with 13% ethanol at 15°C, 100 mg/L total SO2 significantly extended lag phases (>40 days) compared to sulfite-free wines.
- At 14.5% ethanol, 100 mg/L total SO2 completely inhibited B. bruxellensis culturability, irrespective of storage temperature.
- Significant interactions between SO2, ethanol, and temperature affected yeast growth and metabolite production.
Conclusions:
- Synergistic antimicrobial effects exist between SO2, ethanol concentration, and storage temperature against B. bruxellensis.
- This study provides the first evidence of interactions influencing yeast growth and metabolism, leading to off-flavor synthesis.
- Recommendations are provided for utilizing these combined parameters to effectively manage B. bruxellensis spoilage in red wines.
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