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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
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dc.contributor.author | Sturm, Maria Elena | |
dc.contributor.author | Arroyo López, Francisco Noé | |
dc.contributor.author | Garrido Fernandez, Antonio | |
dc.contributor.author | Querol, Amparo | |
dc.contributor.author | Mercado, Laura Analia | |
dc.contributor.author | Ramírez, María Laura | |
dc.contributor.author | Combina, Mariana | |
dc.date.accessioned | 2018-06-28T11:31:58Z | |
dc.date.available | 2018-06-28T11:31:58Z | |
dc.date.issued | 2014-01-17 | |
dc.identifier.issn | 0168-1605 | |
dc.identifier.other | https://doi.org/10.1016/j.ijfoodmicro.2013.10.019 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/2685 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0168160513004911 | |
dc.description.abstract | 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. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | International Journal of Food Microbiology 170 : 83-90 (January 2014) | es_AR |
dc.subject | Vinos | es_AR |
dc.subject | Wines | eng |
dc.subject | Levadura | es_AR |
dc.subject | Yeasts | eng |
dc.subject | Deterioro | es_AR |
dc.subject | Deterioration | eng |
dc.subject | pH | es_AR |
dc.subject | Etanol | es_AR |
dc.subject | Ethanol | eng |
dc.subject.other | Dekkera Bruxellensis | es_AR |
dc.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 | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | EEA Mendoza | es_AR |
dc.description.fil | Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina | es_AR |
dc.description.fil | Fil: Arroyo López, F.N. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España | es_AR |
dc.description.fil | Fil: Garrido Fernández, A. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa. Food Biotechnology Department; España | es_AR |
dc.description.fil | Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de los Alimentos; España | es_AR |
dc.description.fil | Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | Fil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.subtype | cientifico |
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