Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces
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چکیده
منابع مشابه
Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.
The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5,153, Dekkera bruxellensis PYCC 4,801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55 degrees C. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal in...
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متن کاملThermal I Activatio of the Wi E Spoilage Yeasts Dekkera/bretta Omyces
In studies employing tartrate buffer as the heating menstruum, measurable thermal inactivation began only at temperatures of 50oC. When heating was performed in wine, significant inactivation begins at 32.5oC. In the range of pH values tested (2.5 to 5.0), this factor showed no significant influence in the heat inactivation kinetics (Table 1). In the experiments done with different phenolic aci...
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ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2005
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2005.03.014