REMOVAL OF BRETTANOMYCES BRUXELLENSIS FROM RED WINE USING MEMBRANE FILTRATION

摘要: While sulfites help limit growth of the spoilage yeast, Brettanomyces, SO2 has been reported to decrease cell size, thereby potentially decreasing porosities filtration membranes required for removal. Brettanomyces bruxellensis strains B1b and F3 were inoculated into red wines after 12 days, half received ≈0.5 mg/L molecular prior on day 20. Strain was retained by through 1.2 µm from with or without SO2. In contrast, two three replicates exhibited approximately 40–50 days same porosity. However, this strain removed using 0.8 µm membranes. Results indicate that Brettanomyces may enter a “viable-but-not-culturable” physiological state upon exposure culturability morphology B. bruxellensis affected exposure, factor did not impact removal yeast membrane filtration. PRACTICAL APPLICATIONS Cells have observed in size (SO2), possibly affecting recommendations its wines. Though plate count agar microscopic influenced SO2, use filters ≤0.8 µm those situations where larger porosity is desired, additional must be added curtail potential cells pass medium.