Izquierdo-Cañas P M, López-Martín R, García-Romero E, González-Arenzana L, Mínguez-Sanz S, Chatonnet P, Palacios-García A, Puig-Pujol A
Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Crta. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real Spain.
2Instituto de Ciencias de la Vid y el Vino, ICVV (Gobierno de la Rioja, Universidad de la Rioja, CSIC), Finca La Grajera. Ctra de Burgos, km 6, 26007 Logroño, Spain.
J Food Sci Technol. 2018 May;55(5):1823-1831. doi: 10.1007/s13197-018-3097-y. Epub 2018 Mar 19.
In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO 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 and acetic acid bacteria. In wines artificially contaminated with an initial population of at 10 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 10 and 10 CFU/mL were reduced to negligible levels after 72 h of treatment with KAgC. The antimicrobial effect of KAgC against 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.
在这项工作中，已评估了高岭土银复合物（KAgC）的效果，以替代在酿酒过程中使用二氧化硫（SO）来控制腐败微生物。结果表明，剂量为1 g/L的KAgC能有效控制酿酒酵母和醋酸菌的生长。在初始接种量为10⁶ CFU/mL的人工污染葡萄酒中（该浓度已被证实会使葡萄酒产生异味），与添加剂接触24天后，仅残留了少量污染酵母。用KAgC处理72小时后，接种到葡萄酒中浓度为10⁵和10⁶ CFU/mL的醋酸菌数量降至可忽略不计的水平。在自然被这些微生物污染的葡萄酒中，也证明了KAgC对酿酒酵母和醋酸菌的抗菌作用，其减少这些微生物数量的方式与壳聚糖处理类似。与此效果相关的是，添加KAgC的葡萄酒中醋酸和4-乙基苯酚的浓度低于未添加KAgC的葡萄酒。成品葡萄酒中残留的KAgC中的银浓度低于法定限值。这些结果证明了KAgC在酿酒过程中减少腐败微生物的有效性。
