English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/193114
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine

AuthorsIzquierdo-Cañas, P.M.; López Martín, Rosa ; García-Romero, Emilia ; González-Arenzana, L. ; Mínguez-Sanz, S.; Chatonnet, P.; Palacios-García, A.; Puig-Pujol, Anna
KeywordsAcetic acid bacteria
Brettanomyces bruxellensis
Kaolin silver
Issue DateMay-2018
CitationJournal of Food Science and Technology 55(5): 1823–1831 (2018)
AbstractIn this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO2 for the control of spoilage microorganisms in the winemaking process. The results showed that KAgC at a dose of 1 g/L provided effective control against the development of B. bruxellensis and acetic acid bacteria. In wines artificially contaminated with an initial population of B. bruxellensis at 104 CFU/mL, a concentration proven to produce off flavors in wine, only residual populations of the contaminating yeast remained after 24 days of contact with the additive. Populations of acetic bacteria inoculated into wine at concentrations of 102 and 104 CFU/mL were reduced to negligible levels after 72 h of treatment with KAgC. The antimicrobial effect of KAgC against B. bruxellensis and acetic bacteria was also demonstrated in a wine naturally contaminated by these microorganisms, decreasing their population in a similar way to a chitosan treatment. Related to this effect, wines with KAgC showed lower concentrations of acetic acid and 4-ethyl phenol than wines without KAgC. The silver concentration from KAgC that remained in the finished wines was below the legal limits. These results demonstrated the effectiveness of KAgC to reduce spoilage microorganisms in winemaking.
Publisher version (URL)http://dx.doi.org/10.1007/s13197-018-3097-y
Appears in Collections:(ICVV) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,35 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.