PILARD, Etienne; HARROUARD, Jules; MIOT-SERTIER, Cecile; MARULLO, Philippe; ALBERTIN, Warren; GHIDOSSI, Remy

doi:10.1016/j.fm.2021.103864

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PILARD, Etienne

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

HARROUARD, Jules

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MIOT-SERTIER, Cecile
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

Food Microbiology. 2021, vol. 100

Résumé en anglais

While the trend in winemaking is toward reducing the inputs and especially sulphites utilization, emerging technologies for the preservation of wine is a relevant topic for the industry. Amongst yeast spoilage in wine, Brettanomyces bruxellensis is undoubtedly the most feared. In this study, UV-C treatment is investigated. This non-thermal technique is widely used for food preservation. A first approach was conducted using a drop-platted system to compare the sensitivity of various strains to UV-C surface treatment. 147 strains distributed amongst fourteen yeast species related to wine environment were assessed for six UV-C doses. An important variability in UV-C response was observed at the interspecific level. Interestingly, cellar resident species, which are mainly associated with wine spoilage, shows higher sensitivity to UV-C than vineyard-resident species. A focus on B. bruxellensis species with 104 screened strains highlighted an important effect of the UV-C, with intra-specific variation. This intra-specific variation was confirmed on 6 strains in liquid red wine by using a home-made pilot. 6624 J.L?1 was enough for a reduction of 5 log10 of magnitude for 5 upon 6 strains. These results highlight the potential of UV-C utilization against wine yeast spoiler at cellar scale.< Réduire

Mots clés en anglais

Major clinical study

Article

Nonhuman

Red wine

Brettanomyces bruxellensis

Food preservation

Intraspecific variation

Resident

Ultraviolet C radiation

Vineyard

Yeast

URI

https://oskar-bordeaux.fr/handle/20.500.12278/123957

DOI

http://dx.doi.org/10.1016/j.fm.2021.103864

Project ANR

Approche multi-échelle de l'adaptation de la levure Brettanomyces bruxellensis aux procédés fermentaires - ANR-18-CE20-0003

Unités de recherche

Oenologie - UMR 1366