TY - JOUR T1 - Efficacy of Warmed Wine Against <em>Brettanomyces bruxellensis</em> Present in Oak Barrel Staves JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 249 LP - 255 DO - 10.5344/ajev.2020.19082 VL - 71 IS - 4 AU - Zachary M. Cartwright AU - Charles G. Edwards Y1 - 2020/10/01 UR - http://www.ajevonline.org/content/71/4/249.abstract N2 - New barrels (16 L) differing by oak species (Quercus alba or Q. petraea) and toasting level (light or heavy) were infected with Brettanomyces bruxellensis. Infected staves were sawed into 3 cm × 3 cm cubes and immersed 2 mm into red wine (11 or 15% v/v alcohol) that had been heated to 35, 40, 45, or 50°C. After removal from the wine, cubes were either sawed into cross sections or prepared as oak shavings before transfer to a yeast recovery medium and incubated for ≥30 days (cross sections) or for 12 hr (shavings) to recover culturable populations and calculate decimal reduction times (DT-values). Culturable cells were not recovered from inner cross sectional layers (0 to 4 mm depth) after heating in 11% v/v alcohol wine at 45 or 50°C, whereas populations were destroyed at deeper depths (e.g., 5 to 9 mm) using wines of 15% v/v alcohol at these same temperatures. In agreement, DT-values were greater when cubes were heated in 11% v/v alcohol wines (D45°C = 46 sec, D50°C = 30 sec) compared to wines with 15% v/v alcohol (D45°C = 17 sec, D50°C = 9 sec). Compared to heated water or steam, warmed-wine treatments required lower temperatures to remove the same degree of microbial contamination, in particular at inner stave depths ≤4 mm. Similar observations were noted for commercial barrels (225 L) previously infected by unidentified (in-house) strains of B. bruxellensis. Thus, application of warmed wine to infected barrels may serve as a method to greatly reduce populations of B. bruxellensis when temperatures lower than those needed for hot water or steam treatment are desired. ER -