Wine Microbiology

Delfini, Claudio; Formica, Joseph V.

doi:10.1201/9781482294644

Cited by 43 publications

(23 citation statements)

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“…The antimicrobial activity of SO 2 decreases as wine pH becomes higher, making it more difficult to microbiologically stabilize wines with low acidity. Other antimicrobials such as sorbic acid and dimethyl carbonate are active against yeasts but have limited activity against bacteria [7,8]. Nisin is a bacteriocin that may be an alternative [3,45], but at present its addition to wine is not approved.…”

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confidence: 99%

“…Lysozyme is an enzyme isolated from hen egg albumen [26] and its lytic activity against most lactic acid bacteria (LAB) associated with wine has recently been found to be useful in controlling bacterial activity in wines [8,16,38]. However, it does not substitute the antioxidant properties of sulfur dioxide [11], and although it is highly active against Gram-positive bacteria, it has little activity against Gram-negative bacteria and is inactive against the eukaryotic cell wall [36].…”

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confidence: 99%

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Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

López

Santamaría²,

Tenorio³

et al. 2009

J.Microbiol.Biotechnol

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Lysozyme and the reduction of metabisulfite addition to red wine were evaluated during a winemaking process and after malolactic fermentation (MLF). Treatment, with lysozyme, of the must from Tempranillo grapes and at the end of alcoholic fermentation (AF) caused the 100% implantation of the inoculated bacterial strain and shortened the duration of MLF by 7 days. At the end of the MLF, wines treated with lysozyme showed lower volatile acidity, color intensity, and biogenic amine content. The differences in color intensity disappeared during wine stabilization. The lysozyme addition after MLF led to lower histamine concentrations in wines. These phenomena occurred irrespective of the lactic acid bacteria (LAB) proliferation control and of the Oenococcus oeni dominant strain identified at this period. The results of this study show the significance of preventive use of lysozyme in vinification of red wine to maintain low histamine levels and ensure a successful implantation of inoculated O. oeni starters.

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confidence: 99%

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confidence: 99%

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

López

Santamaría²,

Tenorio³

et al. 2009

J.Microbiol.Biotechnol

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“…We used two replicates for each fermentation. Fermentation delay and fermentation curves were determined by measuring the daily loss of weight in the flasks, corresponding to CO 2 production, as indicated by Delfini and Formica (2001). The grape musts were analysed at the end of fermentation, after removing cells by centrifugation, using standard methods for ethanol content, reducing sugars, total acidity and acetic acid production (Ough and Amerine, 1988).…”

Section: Fermentation Experimentsmentioning

confidence: 99%

23S RNA‐derived replicon as a ‘molecular tag’ for monitoring inoculated wine yeast strains

Esteban

Rodríguez-Cousiño

2008

Yeast

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In this study we have developed a useful method to identify a particular yeast strain within a mixture of strains during must fermentation, based on the presence or absence of a stable genetic element derived from Saccharomyces cerevisiae 23S RNA autonomous replicon. 23S RNA is a natural virus-like RNA replicon present in some S. cerevisiae strains, which encodes only its own RNA-dependent RNA polymerase named p104. A modified version of 23S RNA (23S-tagged RNA) was generated after transformation of S. cerevisiae wine strains with a launching plasmid, where six nucleotides were changed in the 23S RNA cDNA sequence without modifying the amino acid sequence of p104 RNA polymerase. Once generated, the 23S-tagged RNA can replicate autonomously (without the plasmid), is very stable, is present in high copy number in stationary phase or nitrogen-starved cells and confers no phenotype to the host, like the endogenous 23S RNA replicon. However, it can be distinguished from endogenous 23S RNA by reverse transcription followed by polymerase chain reaction (RT-PCR) with specific oligonucleotide primers. 23S RNA-derived replicon can be used to tag wine yeast strains in order to monitor easily their prevalence over endogenous strains during wine fermentation.

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“…Wine generally has a low redox potential (about 200 to 300 mV) which might favour microbiological stability through the corresponding low levels of oxygen and the maintenance of desired levels of free sulphur dioxide [16]. (Redox potential as it applies to wine is not well understood, and according to Danilewicz [17], some even argue that the measurement of this property for wine is of very limited value.…”

Section: Oxidation-reduction Potentialmentioning

confidence: 99%

“…Of the fifteen pathogens listed, most require a pH greater than 4.0 in order to grow. Wine is a highly acidic product, with a pH typically ranging from 3.1 to 3.9 [2][3][4], which means that due to its high acid content (low pH) alone, most human pathogenic microorganisms cannot grow. As to their survival in wine, there is a large body of science that indicates Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 have the capacity to acclimate to acidic conditions, developing some level of resistance to acids [5].…”

Section: High Acid and Polyphenol Contentmentioning

confidence: 99%

Microbiologically, wine is a low food safety risk consumer product

Azevedo¹,

Battaglene²,

Hodson³

2016

BIO Web Conf.

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Abstract. Scientific studies indicate wine does not support the growth of pathogenic microorganisms such as Clostridium botulinum, Bacillus cereus, and Clostridium perfringens. Studies also show wine has antimicrobial properties due to its high acidity, polyphenol content, alcohol content, low redox potential, and preservative content. As a result, wine has been recognized as a consumer product with a low microbiological safety risk, and governments have issued guidance and employed proportionate regulatory frameworks from a food safety standpoint. Building complex food safety regulatory schemes which must be administered with scarce government resources is unnecessary for a product like wine, with a low microbial risk profile as identified by the general principles of risk management endorsed by the WHO and other international advisory bodies. Notwithstanding the inherent microbiological food safety of wine, at least from a bacterial standpoint, it remains essential that wine should be manufactured under appropriate good manufacturing practices.

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Wine Microbiology

Cited by 43 publications

References 0 publications

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

23S RNA‐derived replicon as a ‘molecular tag’ for monitoring inoculated wine yeast strains

Microbiologically, wine is a low food safety risk consumer product

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