Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.

  title={Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.},
  author={Jos{\'e} Ant{\'o}nio Couto and Filipe Neves and Francisco Mora Campos and Tim A Hogg},
  journal={International journal of food microbiology},
  volume={104 3},
The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5,153, Dekkera bruxellensis PYCC 4,801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55 degrees C. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal inactivation began only at temperatures of 50 degrees C. When heating was performed in wine, significant… CONTINUE READING