Edwards C G, Oswald T A
School of Food Science, Washington State University, Pullman, WA, USA.
Mark Ryan Winery, Walla Walla, WA, USA.
Lett Appl Microbiol. 2018 Jan;66(1):71-76. doi: 10.1111/lam.12816. Epub 2017 Dec 6.
Although Brettanomyces bruxellensis continues to be a problem during red winemaking due to formation of off-odours and flavours, few interactions between intrinsic and extrinsic conditions that would limit spoilage have been identified. Using a commercially prepared Merlot wine, a 3 × 2 × 2 complete factorial design was implemented with total SO (0, 60 or 100 mg l ), ethanol (13% or 14·5% v v ) and storage temperature (15° or 18°C) as variables. Populations of two strains of B. bruxellensis isolated from Washington wines (I1a and F3) were monitored for 100 days before concentrations of 4-ethylphenol, 4-ethylguaiacol and volatile acidity were measured. In wines with 13% v v ethanol and stored at 15°C, addition of 100 mg l total SO resulted in much longer lag phases (>40 days) compared with wines without sulphites. At 14·5% v v ethanol, culturability did not recover from wines with 100 mg l total SO regardless of the storage temperature (15° or 18°C). A few significant interactions were noted between these parameters which also affected synthesis of metabolites. Thus, SO , ethanol concentration and storage temperature should be together used as means to reduce infections by B. bruxellensis.
The potential for utilizing SO along with the ethanol and storage temperature was studied to inhibit the spoilage yeast, Brettanomyces bruxellensis, during cellar ageing of red wines. This report is the first to identify the existence of interactions between these parameters that affect growth and/or metabolism of the yeast (i.e., synthesis of 4-ethylphenol, 4-ethylguaiacol and volatile acidity). Based on current and past findings, recommendations are presented related to the use of potential antimicrobial synergies between SO , ethanol concentration and storage temperatures.
尽管布鲁氏酒香酵母在红葡萄酒酿造过程中由于产生异味和风味仍然是一个问题，但很少有能限制其变质的内在和外在条件之间的相互作用被确定。使用市售的梅洛葡萄酒，以总二氧化硫（0、60或100毫克/升）、乙醇（13%或14.5%体积比）和储存温度（15℃或18℃）为变量进行了3×2×2完全析因设计。对从华盛顿葡萄酒中分离出的两株布鲁氏酒香酵母（I1a和F3）的菌量进行了100天的监测，然后测量4-乙基苯酚、4-乙基愈创木酚和挥发酸的浓度。在乙醇含量为13%体积比且储存于15℃的葡萄酒中，添加100毫克/升总二氧化硫会导致与未添加亚硫酸盐的葡萄酒相比长得多的迟滞期（>40天）。在乙醇含量为14.5%体积比时，无论储存温度（15℃或18℃）如何，总二氧化硫含量为100毫克/升的葡萄酒中的可培养性都无法恢复。注意到这些参数之间存在一些显著的相互作用，这也影响了代谢物的合成。因此，二氧化硫、乙醇浓度和储存温度应一起用作减少布鲁氏酒香酵母感染的手段。
研究了在红葡萄酒酒窖陈酿期间利用二氧化硫以及乙醇和储存温度来抑制变质酵母布鲁氏酒香酵母的可能性。本报告首次确定了这些影响酵母生长和/或代谢（即4-乙基苯酚、4-乙基愈创木酚和挥发酸的合成）的参数之间存在相互作用。基于当前和过去的研究结果，提出了有关二氧化硫、乙醇浓度和储存温度之间潜在抗菌协同作用使用的建议。
