title: High pressure inactivation of Brettanomyces bruxellensis in red wine.
abstract: Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated. The aim of this study was to determine and model the effect of high pressure processing (HPP) conditions and yeast strain on the inactivation of "Brett" in Cabernet Sauvignon wine. Processing at 200 MPa for 3 min resulted in 5.8 log reductions. However higher pressure is recommended to achieve high throughput in the wine industry, for example >6.0 log reductions were achieved after 400 MPa for 5 s. The inactivation of B. bruxellensis is pressure and time dependent, with increased treatment time and pressure leading to increased yeast inactivation. It was also found that yeast strain had a significant effect on HPP inactivation, with AWRI 1499 being the most resistant strain. The Weibull model successfully described the HPP "Brett" inactivation. HPP is a viable alternative for the inactivation of B. bruxellensis in wine, with the potential to reduce the industry's reliance on sulphur dioxide.
authors.affiliation: Department of Chemical and Materials and Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
authors.forename: Sanelle
authors.initials: S
authors.lastname: van Wyk
authors.affiliation: Department of Chemical and Materials and Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: filipavinagresilva@gmail.com.
authors.forename: Filipa V M
authors.initials: FVM
authors.lastname: Silva
mesh_terms: D055168:Brettanomyces / Q000254:growth & development / Q000502:physiology*; D005516:Food Microbiology; D050296:Microbial Viability; D011312:Pressure; D013458:Sulfur Dioxide; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D013458:Sulfur Dioxide
keywords: Brett; Dekkera; HPP; High pressure processing; Modelling; Strain; Yeast