Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology

摘要: Response surface methodology (RSM) was used to study the effect of three factors, sulfur dioxide, ethanol and glucose, on growth wine spoilage yeast species, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Saccharomycodes ludwigii Saccharomyces cerevisiae. Seventeen central composite rotatable design (CCRD) trials were designed for each test using realistic concentrations factors (variables) in premium red wine. Polynomial regression equations fitted experimental data points, inhibitory conditions these variables determined. The overall results showed Sa. as most resistant species growing under high ethanol/free dioxide concentrations, i.e., 15% (v/v)/20 mg L-1, 14% (v/v)/32 L-1 12.5% (v/v)/40 whereas other yeasts did not survive same levels concentrations. primarily observed during longer incubation periods, compared with which an immediate effect. In some CCRD trials, S. cerevisiae recovery after a short death period exposure 20–32 presence 11% (v/v) or more ethanol. However, Sc. pombe Z. bailii show such similar conditions. Up 10 g glucose prevent cell stress. This observation demonstrates that sugar commonly sweeten mouthfeel do increase susceptibility yeasts, contrary anecdotal evidence.