Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
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- 作者：Lucí ; a Gonzá ; lez-Arenzanaa ; Robert Sevenichb ; Cornelia Rauhb ; Rosa Ló ; peza ; Dietrich Knorrb ; Isabel Ló ; pez-Alfaroa ; ilopezalfaro@yahoo.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：HHP ; Brettanomyces bruxellensis ; pH ; Ethanol content ; Strains
- 刊名：Food Control
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：59
- 期：Complete
- 页码：188-195
- 全文大小：627 K
文摘
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Brettanomyces bruxellensis inactivation by HHP depends on treatment condition.
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HHP was also influenced by wine conditions and strains.
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High pH and ethanol wines shortly treated at 100 MPa inactivated B. bruxellensis.
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B. bruxellensis inactivations at 200 MPa were fairly variable.
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Every wines treated at 300 MPa managed a complete inactivation of B. bruxellensis.