Evaluation of methods for the microbiological control of natural corks for sparkling wine bottles.
The various parameters proposed in Norm 0.20/95 of Catalunya (Spain) for the microbiological analysis of natural corks for sparkling wines were evaluated. The best results were obtained through the use of 1/4 Ringer's solution or saline for rinsing with an agitation time of 30 min, and an agitation speed of 150-200 rpm. Tryptone soya agar (TSA) and Sabouraud dextrose agar (SDA) were used as a culture medium for the bacteria and fungi, respectively, and a cultivation time of 48 h and incubation temperatures of 37 +/- 2 degrees C for bacteria and 28 degrees C for yeast and filamentous fungi.
Centeno
S
S
Microbiology and Immunology, Faculty of Veterinary Sciences, Universitat Autònoma de Barcelona, Spain.
Calvo
M A
MA
D005069:Evaluation Studies as Topic; D005511:Food Handling; D019684:Magnoliopsida; D018547:Plant Stems; D013030:Spain; D014197:Trees; D014920:Wine / Q000382:microbiology*