scholarly journals Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

OENO One ◽  
2020 ◽  
Vol 54 (4) ◽  
pp. 657-670
Author(s):  
Marina Tomašević ◽  
Stela Križanović ◽  
Damir Ježek ◽  
Natka Ćurko ◽  
Katarina Lukić ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Red Wine ◽  
Phenolic Content ◽  
White Wine ◽  
Colour Difference ◽  
Invasive Treatment ◽  
Brettanomyces Bruxellensis ◽  
Sweet Wines

The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B. bruxellensis and sweet white wine was inoculated with S. cerevisiae yeast. Both wines were treated by HHP under 100 and 200 MPa for 1, 3, 5, 15 and 25 min. The culturability was determined immediately after the treatment and again after 30, 60 and 90 days of storage. The phenolic content and chromatic characteristics were evaluated spectrophotometrically immediately after the treatment and after 90 days of storage. The culturability of B. bruxellensis was not confirmed immediately after the most invasive treatment (200 MPa for 15 and 25 min). With the same parameters, only a decrease in the culturability of S. cerevisiae was observed. During storage, opposing results were observed for two yeasts treated with 200 MPa for 15 and 25 min: there was a complete reduction of S. cerevisiae in the wine treated, but the culturability of B. bruxellensis completely recovered in all wines, implying that B. bruxellensis yeast entered a viable but not culturable (VBNC) state after HHP exposure. Regarding the chemical analyses, applied process parameters induced a slight decrease of anthocyanins in red wine, while changes of total phenolics and total colour difference value were negligible. In conclusion, HHP could potentially be successful for microbial stabilisation of sweet wines and consequently assure a lower use of sulphur dioxide, while inactivation of B. bruxellensis could only be successful in the early stages of wine contamination.

scholarly journals Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1034 ◽  
Author(s):  
Katarina Lukić ◽  
Natka Ćurko ◽  
Marina Tomašević ◽  
Karin Kovačević Ganić
Keyword(s):  
Chemical Composition ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Red Wine ◽  
White Wine ◽  
Aroma Compounds ◽  
Lower Content ◽  
White Wines ◽  
Wine Aging

The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

Concurrent Effects of High Hydrostatic Pressure, Acidity and Heat on the Destruction and Injury of Yeasts

1995 ◽  
Vol 58 (3) ◽  
pp. 301-304 ◽  
Author(s):  
YOGA PANDYA ◽  
FRED F. JEWETT ◽  
DALLAS G. HOOVER
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Potato Dextrose Agar ◽  
Plate Count ◽  
Citrate Buffer ◽  
Zygosaccharomyces Bailii ◽  
Mild Heat ◽  
Yeast Cultures ◽  
Colony Forming Units

Saccharomyces cerevisiae ATCC 2373 and Zygosaccharomyces bailii ATCC 36947 were exposed to hydrostatic pressures ranging from 1,500 to 3,000 atmospheres for 10, 20 and 30 min in 0.1 M citrate buffer at pH 3.0, 4.0 and 5.0 at 25 and 45°C. Inactivation of inoculated yeast cultures was achieved in spaghetti sauce with meat at 25°C with 3,000 atmospheres for 10 min and also at 45°C and 2,500 atmospheres for 10 min. Viable counts were determined on potato dextrose agar (PDA) incubated at 30°C for 48 h. Pressure-induced injury was demonstrated by plate count differential between PDA and PDA supplemented with glucose (PDAG). A reduction of 7-log10 cycles colony forming units (CFU)/ml was seen for both strains at 3,000 atmospheres for 10 min at 25°C at all pH levels and at 2,250 atmospheres, pH 5.0 for 20 min at 45°C. At 2,000 atmospheres, pH 3.0 for 30 min, the increase in temperature from 25 to 45°C increased the inactivation of yeast by 6-log10 cycles. Lowering the pH from 5.0 to 3.0 enhanced lethality up to 2-log10 cycles at 2,250 atmospheres, 25°C for 30 min. Injury was most apparent at exposure parameters that produced 3- to 5-log10 cycle reductions on PDA. This was achieved (99% injury) at 2,250 atmospheres, 25°C for 30 min. These data indicate that mild heat and acidity contribute to the effectiveness of the inactivation and injury of yeast by high hydrostatic pressure (HHP).

scholarly journals High hydrostatic pressure activates gene expression that leads to ethanol production enhancement in a Saccharomyces cerevisiae distillery strain

2012 ◽  
Vol 97 (5) ◽  
pp. 2093-2107 ◽  
Author(s):  
Fernanda Bravim ◽  
Soyeon I. Lippman ◽  
Lucas F. da Silva ◽  
Diego T. Souza ◽  
A. Alberto R. Fernandes ◽  
...  
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Hydrostatic Pressure ◽  
Ethanol Production ◽  
High Hydrostatic Pressure

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

2016 ◽  
Vol 23 (2) ◽  
pp. 185-193 ◽  
Author(s):  
Zamantha Escobedo-Avellaneda ◽  
Izaskun Pérez-Simón ◽  
María Lavilla-Martín ◽  
Ana Baranda-González ◽  
Jorge Welti-Chanes
Keyword(s):  
Ascorbic Acid ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Polyphenol Oxidase ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Pectin Methylesterase ◽  
Total Phenolic

A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange–strawberry–banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19–64 ℃ during 2–10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products. Untreated beverages had total phenolic content of 210.2±12.3 mg gallic acid/100 g and 19.1 ± 0.6 mg l-ascorbic acid/100 g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48% at 600 MPa/64 ℃/10 min, while the thermal treatment led to inactivation of 99.6 and 94.1% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600 MPa/64 ℃/10 min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level.

scholarly journals Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

2013 ◽  
Vol 33 (1) ◽  
pp. 52-59 ◽  
Author(s):  
Karina Di Scala ◽  
Antonio Vega-Gálvez ◽  
Kong Ah-Hen ◽  
Yissleen Nuñez-Mancilla ◽  
Gipsy Tabilo-Munizaga ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Aloe Vera ◽  
Water Holding Capacity ◽  
Total Phenolic ◽  
Rehydration Ratio ◽  
Water Holding

The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the storage period. The highest value of total phenolic content was found at 550 MPa. However, a decrease in the antioxidant capacity was observed for all pressurized gel samples when compared to the control sample (p < 0.05). The smallest changes in product color were observed at pressure levels between 150 and 250 MP. The application of high hydrostatic pressure resulted in lower gel firmness, and the lowest value was found at 150 MPa (p < 0.05). On the other hand, the untreated sample showed a greater decrease in firmness, indicating that high pressure processing preserves this property. The application of high hydrostatic pressure exhibited modifications in the food matrix, which were evaluated in terms of rehydration ratio and water holding capacity.

Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

Food Control ◽  
2016 ◽  
Vol 59 ◽  
pp. 188-195 ◽  
Author(s):  
Lucía González-Arenzana ◽  
Robert Sevenich ◽  
Cornelia Rauh ◽  
Rosa López ◽  
Dietrich Knorr ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Brettanomyces Bruxellensis

Differences in gene modulation in Saccharomyces cerevisiae indicate that maturity plays an important role in the high hydrostatic pressure stress response and resistance

2020 ◽  
Vol 124 (5) ◽  
pp. 440-446 ◽  
Author(s):  
Brígida A.A. Spagnol ◽  
Tathiana F.S. Antunes ◽  
Oeber F. Quadros ◽  
A. Alberto R. Fernandes ◽  
Patricia M.B. Fernandes
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stress Response ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Gene Modulation ◽  
Pressure Stress

scholarly journals Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Vilbett Briones-Labarca ◽  
Mario Perez-Wom ◽  
George Habib ◽  
Claudia Giovagnoli-Vicuña ◽  
Raúl Cañas-Sarazua ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Physicochemical Parameters ◽  
White Wine ◽  
Quality Characteristics ◽  
Wine Industry ◽  
Quality Characteristic ◽  
Quality Properties ◽  
High Hydrostatic Pressure Processing ◽  
Important Quality

High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

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