A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable

Autores
Sturm, María Elena; Arroyo López, F. N.; Garrido Fernández, A.; Querol, A.; Mercado, Laura Analia; Ramirez, Maria Laura; Combina, Mariana
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50 mg/l) using time (7, 14, 21 and 30 days) as a dummy variable. The model, built with a total of 756 growth/no growth data obtained in a simile wine medium, could have application in the winery industry to determine the wine conditions needed to inhibit the growth of this species. Thereby, at 12.5% of ethanol and pH 3.7 for a growth probability of 0.01, it is necessary to add 30 mg/l of free SO2 to inhibit yeast growth for 7 days. However, the concentration of free SO2 should be raised to 48 mg/l to achieve a probability of no growth of 0.99 for 30 days under the same wine conditions. Other combinations of environmental variables can also be determined using the mathematical model depending on the needs of the industry.
Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Arroyo López, F. N.. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Garrido Fernández, A.. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Querol, A.. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ramirez, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina
Materia
Growth/No Growth Boundaries
Logistic Model
Wine Spoilage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/27973
Acceder
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network_name_str CONICET Digital (CONICET)
spelling A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variableSturm, María ElenaArroyo López, F. N.Garrido Fernández, A.Querol, A.Mercado, Laura AnaliaRamirez, Maria LauraCombina, MarianaGrowth/No Growth BoundariesLogistic ModelWine Spoilagehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50 mg/l) using time (7, 14, 21 and 30 days) as a dummy variable. The model, built with a total of 756 growth/no growth data obtained in a simile wine medium, could have application in the winery industry to determine the wine conditions needed to inhibit the growth of this species. Thereby, at 12.5% of ethanol and pH 3.7 for a growth probability of 0.01, it is necessary to add 30 mg/l of free SO2 to inhibit yeast growth for 7 days. However, the concentration of free SO2 should be raised to 48 mg/l to achieve a probability of no growth of 0.99 for 30 days under the same wine conditions. Other combinations of environmental variables can also be determined using the mathematical model depending on the needs of the industry.Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Arroyo López, F. N.. Instituto de la Grasa. Food Biotechnology Department; EspañaFil: Garrido Fernández, A.. Instituto de la Grasa. Food Biotechnology Department; EspañaFil: Querol, A.. Instituto de Agroquímica y Tecnología de los Alimentos; EspañaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ramirez, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; ArgentinaElsevier Science2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/27973Sturm, María Elena; Arroyo López, F. N.; Garrido Fernández, A.; Querol, A.; Mercado, Laura Analia; et al.; A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable; Elsevier Science; International Journal of Food Microbiology; 170; 1-2014; 83-900168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160513004911info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2013.10.019info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:38:12Zoai:ri.conicet.gov.ar:11336/27973instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:38:13.064CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable
title A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable
spellingShingle A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable
Sturm, María Elena
Growth/No Growth Boundaries
Logistic Model
Wine Spoilage
title_short A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable
title_full A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable
title_fullStr A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable
title_full_unstemmed A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable
title_sort A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable
dc.creator.none.fl_str_mv Sturm, María Elena
Arroyo López, F. N.
Garrido Fernández, A.
Querol, A.
Mercado, Laura Analia
Ramirez, Maria Laura
Combina, Mariana
author Sturm, María Elena
author_facet Sturm, María Elena
Arroyo López, F. N.
Garrido Fernández, A.
Querol, A.
Mercado, Laura Analia
Ramirez, Maria Laura
Combina, Mariana
author_role author
author2 Arroyo López, F. N.
Garrido Fernández, A.
Querol, A.
Mercado, Laura Analia
Ramirez, Maria Laura
Combina, Mariana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Growth/No Growth Boundaries
Logistic Model
Wine Spoilage
topic Growth/No Growth Boundaries
Logistic Model
Wine Spoilage
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50 mg/l) using time (7, 14, 21 and 30 days) as a dummy variable. The model, built with a total of 756 growth/no growth data obtained in a simile wine medium, could have application in the winery industry to determine the wine conditions needed to inhibit the growth of this species. Thereby, at 12.5% of ethanol and pH 3.7 for a growth probability of 0.01, it is necessary to add 30 mg/l of free SO2 to inhibit yeast growth for 7 days. However, the concentration of free SO2 should be raised to 48 mg/l to achieve a probability of no growth of 0.99 for 30 days under the same wine conditions. Other combinations of environmental variables can also be determined using the mathematical model depending on the needs of the industry.
Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Arroyo López, F. N.. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Garrido Fernández, A.. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Querol, A.. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ramirez, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina
description The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50 mg/l) using time (7, 14, 21 and 30 days) as a dummy variable. The model, built with a total of 756 growth/no growth data obtained in a simile wine medium, could have application in the winery industry to determine the wine conditions needed to inhibit the growth of this species. Thereby, at 12.5% of ethanol and pH 3.7 for a growth probability of 0.01, it is necessary to add 30 mg/l of free SO2 to inhibit yeast growth for 7 days. However, the concentration of free SO2 should be raised to 48 mg/l to achieve a probability of no growth of 0.99 for 30 days under the same wine conditions. Other combinations of environmental variables can also be determined using the mathematical model depending on the needs of the industry.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/27973
Sturm, María Elena; Arroyo López, F. N.; Garrido Fernández, A.; Querol, A.; Mercado, Laura Analia; et al.; A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable; Elsevier Science; International Journal of Food Microbiology; 170; 1-2014; 83-90
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/27973
identifier_str_mv Sturm, María Elena; Arroyo López, F. N.; Garrido Fernández, A.; Querol, A.; Mercado, Laura Analia; et al.; A probabilistic model for the spoilage wine yeast Dekkera/Brettanomyces bruxellensis as a function of pH, ethanol and free SO2 using time as dummy variable; Elsevier Science; International Journal of Food Microbiology; 170; 1-2014; 83-90
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160513004911
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2013.10.019
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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