Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
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...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2018
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| Materias: | |
| Acceso en línea: | 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 |
| _version_ | 1855483101647470592 |
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| author | Sturm, Maria Elena Arroyo López, Francisco Noé Garrido Fernandez, Antonio Querol, Amparo Mercado, Laura Analia Ramírez, María Laura Combina, Mariana |
| author_browse | Arroyo López, Francisco Noé Combina, Mariana Garrido Fernandez, Antonio Mercado, Laura Analia Querol, Amparo Ramírez, María Laura 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_sort | Sturm, Maria Elena |
| collection | INTA Digital |
| 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. |
| format | Artículo |
| id | INTA2685 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA26852022-12-14T11:18:46Z 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 Arroyo López, Francisco Noé Garrido Fernandez, Antonio Querol, Amparo Mercado, Laura Analia Ramírez, María Laura Combina, Mariana Vinos Levadura Deterioro pH Etanol Wines Yeasts Deterioration Ethanol Dekkera Bruxellensis 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 2018-06-28T11:31:58Z 2018-06-28T11:31:58Z 2014-01-17 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier International Journal of Food Microbiology 170 : 83-90 (January 2014) |
| spellingShingle | Vinos Levadura Deterioro pH Etanol Wines Yeasts Deterioration Ethanol Dekkera Bruxellensis Sturm, Maria Elena Arroyo López, Francisco Noé Garrido Fernandez, Antonio Querol, Amparo Mercado, Laura Analia Ramírez, María Laura Combina, Mariana 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 |
| 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_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_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 |
| topic | Vinos Levadura Deterioro pH Etanol Wines Yeasts Deterioration Ethanol Dekkera Bruxellensis |
| 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 |
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