Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC)

• Published in: Journal of applied microbiology Vol. 109; no. 2; pp. 594 - 604
• Main Authors: Lustrato, G, Vigentini, I, De Leonardis, A, Alfano, G, Tirelli, A, Foschino, R, Ranalli, G
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01.08.2010; Blackwell Publishing Ltd; Blackwell; Oxford University Press
• Subjects: Biological and medical sciences; Cell death; Control methods; Deactivation; Dekkera; Dekkera - growth & development; Dekkera - ultrastructure; Dekkera bruxellensis; Electric Conductivity; Electric currents; ethylphenol; Flavors; Food Preservation - methods; Fundamental and applied biological sciences. Psychology; Inactivation; low electric current; Low voltage; Microbiology; Microflora; Spoilage; Sulfur dioxide; Vitaceae; Wine; Wine - microbiology; wine spoilage yeast; Wines; Yeast; Yeasts; Ascomycota; wine spoilage yeast; Dekkera; Applied microbiology; Inactivation; Wine yeast; ethylphenol; Fungi; Dekkera bruxellensis; Treatment; low electric current; Biological contamination; Electric current
• DOI: 10.1111/j.1365-2672.2010.04686.x
• ISSN: 1364-5072

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). LEC (200 mA) was applied for 60 days to a red wine, Montepulciano d'Abruzzo, in an alternative strategy to the SO₂ 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. 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. Wine spoilage can be avoided by preventing the growth of undesirable Dekkera yeasts, through the effective use of LEC in the winemaking process.