Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC).
OBJECTIVE
The objective of this study was to investigate the inactivation of a selected yeast Dekkera bruxellensis strain 4481 in red wine by application of low electric current treatment (LEC).


RESULTS
LEC (200 mA) was applied for 60 days to a red wine, Montepulciano d'Abruzzo, in an alternative strategy to the SO(2) addition during wine storage. The LEC effect on both cell activity and microflora viability was assessed. LEC decreased significantly the survival viable cells and increased the death rate of D. bruxellensis strain 4481 yeast. A final comparison was made of the main physico-chemical parameters of the wine after the different treatments. The study suggests the importance of an appropriate LEC treatment which limits wine deterioration in terms of off-flavours synthesis.


CONCLUSIONS
The results demonstrate that the growth of undesirable Dekkera can be inhibited by low voltage treatment; LEC was shown to be useful to prevent wine spoilage and has the potential of being a concrete alternative method for controlling wine spoilage.


CONCLUSIONS
Wine spoilage can be avoided by preventing the growth of undesirable Dekkera yeasts, through the effective use of LEC in the winemaking process.
 DISTAT, Università del Molise, Pesche, Italy.
G
G
Lustrato
 DISTAM Università di Milano, Milano, Italy.
I
I
Vigentini
 DISTAAM Università del Molise, Campobasso, Italy.
A
A
De Leonardis
 DISTAT, Università del Molise, Pesche, Italy.
G
G
Alfano
 DISTAM Università di Milano, Milano, Italy.
A
A
Tirelli
 DISTAM Università di Milano, Milano, Italy.
R
R
Foschino
 DISTAT, Università del Molise, Pesche, Italy.
G
G
Ranalli
D055167:Dekkera / Q000254:growth & development* / Q000648:ultrastructure; D004553:Electric Conductivity; D005519:Food Preservation / Q000379:methods; D014920:Wine / Q000382:microbiology*