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

Autores
Sturm, Maria Elena; Arroyo López, Francisco Noé; Garrido Fernandez, Antonio; Querol, Amparo; Mercado, Laura Analia; Ramírez, María 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.
EEA Mendoza
Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Garrido Fernández, A. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Ramirez, María Laura. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Físico-Químicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
International Journal of Food Microbiology 170 : 83-90 (January 2014)
Materia
Vinos
Levadura
Deterioro
pH
Etanol
Wines
Yeasts
Deterioration
Ethanol
Dekkera Bruxellensis
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2685
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spelling Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variableSturm, Maria ElenaArroyo López, Francisco NoéGarrido Fernandez, AntonioQuerol, AmparoMercado, Laura AnaliaRamírez, María LauraCombina, MarianaVinosLevaduraDeterioropHEtanolWinesYeastsDeteriorationEthanolDekkera BruxellensisThe 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.EEA MendozaFil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; EspañaFil: Garrido Fernández, A. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; EspañaFil: Querol, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de los Alimentos; EspañaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Ramirez, María Laura. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Físico-Químicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2018-06-28T11:31:58Z2018-06-28T11:31:58Z2014-01-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2685https://www.sciencedirect.com/science/article/pii/S01681605130049110168-1605https://doi.org/10.1016/j.ijfoodmicro.2013.10.019International Journal of Food Microbiology 170 : 83-90 (January 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:13Zoai:localhost:20.500.12123/2685instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:13.548INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
title Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
spellingShingle Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
Sturm, Maria Elena
Vinos
Levadura
Deterioro
pH
Etanol
Wines
Yeasts
Deterioration
Ethanol
Dekkera Bruxellensis
title_short Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
title_full Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
title_fullStr Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
title_full_unstemmed Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
title_sort Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
dc.creator.none.fl_str_mv Sturm, Maria Elena
Arroyo López, Francisco Noé
Garrido Fernandez, Antonio
Querol, Amparo
Mercado, Laura Analia
Ramírez, María Laura
Combina, Mariana
author Sturm, Maria Elena
author_facet Sturm, Maria Elena
Arroyo López, Francisco Noé
Garrido Fernandez, Antonio
Querol, Amparo
Mercado, Laura Analia
Ramírez, María Laura
Combina, Mariana
author_role author
author2 Arroyo López, Francisco Noé
Garrido Fernandez, Antonio
Querol, Amparo
Mercado, Laura Analia
Ramírez, María Laura
Combina, Mariana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Levadura
Deterioro
pH
Etanol
Wines
Yeasts
Deterioration
Ethanol
Dekkera Bruxellensis
topic Vinos
Levadura
Deterioro
pH
Etanol
Wines
Yeasts
Deterioration
Ethanol
Dekkera Bruxellensis
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.
EEA Mendoza
Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Garrido Fernández, A. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Ramirez, María Laura. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Físico-Químicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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 2014-01-17
2018-06-28T11:31:58Z
2018-06-28T11:31:58Z
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/20.500.12123/2685
https://www.sciencedirect.com/science/article/pii/S0168160513004911
0168-1605
https://doi.org/10.1016/j.ijfoodmicro.2013.10.019
url http://hdl.handle.net/20.500.12123/2685
https://www.sciencedirect.com/science/article/pii/S0168160513004911
https://doi.org/10.1016/j.ijfoodmicro.2013.10.019
identifier_str_mv 0168-1605
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv International Journal of Food Microbiology 170 : 83-90 (January 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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