Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/88891
Citations | ||
Scopus | Web of Science® | Altmetric |
---|---|---|
?
|
?
|
Type: | Journal article |
Title: | Bacterial spoilage of wine and approaches to minimize it |
Author: | Bartowsky, E.J. |
Citation: | Letters in Applied Microbiology, 2009; 48(2):149-156 |
Publisher: | Wiley |
Issue Date: | 2009 |
ISSN: | 0266-8254 1472-765X |
Statement of Responsibility: | E.J. Bartowsky |
Abstract: | Bacteria are part of the natural microbial ecosystem of wine and play an important role in winemaking by reducing wine acidity and contributing to aroma and flavour. Conversely, they can cause numerous unwelcome wine spoilage problems, which reduce wine quality and value. Lactic acid bacteria, especially Oenococcus oeni, contribute positively to wine sensory characters, but other species, such as Lactobacillus sp. and Pediococcus sp can produce undesirable volatile compounds. Consequences of bacterial wine spoilage include mousy taint, bitterness, geranium notes, volatile acidity, oily and slimy-texture, and overt buttery characters. Management of wine spoilage bacteria can be as simple as manipulating wine acidity or adding sulfur dioxide. However, to control the more recalcitrant bacteria, several other technologies can be explored including pulsed electric fields, ultrahigh pressure, ultrasound or UV irradiation, and natural products, including bacteriocins and lysozyme. |
Keywords: | aroma; lactic acid bacteria; off flavour; spoilage management; taint |
Rights: | © 2008 The Author |
DOI: | 10.1111/j.1472-765X.2008.02505.x |
Published version: | http://dx.doi.org/10.1111/j.1472-765x.2008.02505.x |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 7 |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.