Abstract
The potential for synergy between temperature and ethanol as a means to control infections by Brettanomyces bruxellensis in red wines was studied. Using a commercially-prepared Merlot wine, a 4 × 5 factorial experimental design was employed with storage temperature (12°, 15°, 18°, or 21°C) and ethanol (12%, 13%, 14%, 15%, or 16% v/v) as variables. Culturabilities of two strains of B. bruxellensis isolated from Washington wines (I1a and F3) were monitored for 100 days before concentrations of volatile acidity, 4-ethylphenol (4-EP), and 4-ethylguaiacol (4-EG) were quantified. While growth of both strains was observed in 12% to 15% v/v ethanol, lag phase duration generally increased with a decrease in temperature. The two strains demonstrated similar growth patterns under various temperature × ethanol conditions except in those wines containing 15% v/v ethanol. At this concentration, F3 exhibited less growth and reduced concentrations of volatile acidity, 4-EP, or 4-EG at higher temperatures (18° and 21°C) compared to I1a. In fact, F3 grew better at 18°C compared to 21°C at this concentration of ethanol. Culturabilities of both strains quickly declined in wines containing 16% v/v ethanol. Wines in which B. bruxellensis reached >106 cfu/ml frequently contained concentrations of 4-EP and 4-EG in excess of 1290 and 155 μg/L, respectively, and above olfactory thresholds. Given significant interactions between temperature and ethanol, wines containing between >13% v/v ethanol should be stored at ≤12°C to as means to help limit spoilage by this yeast.
- ©2017 by the American Society for Enology and Viticulture
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