Abstract
Microbial management is one of the most critical aspects of winery operations and is normally achieved via chemical control. This study sought to optimize winery cleaning and sanitation protocols for the management of winery spoilage microorganisms by applying multiple techniques commonly found in clinical health settings to winery-relevant conditions. The minimum inhibitory concentration and minimum biocidal concentration assay and a modified minimum biofilm inactivation assay were performed for three common winery spoilage yeast(S. cerevisiae, B. bruxellensis, Z. baili). Results indicate that inhibitory and biocidal concentrations vary dramatically between organisms but are largely in line with established application rates for inactivation of all cells in planktonic and biofilm physiologies. Dual-channel fluorescence staining was employed to determine minimum inactivation time forS. cerevisiaeusing two peracetic acid concentrations. Propidium Iodide and SYBR Green 1 stains were validated as a live/dead proxy (R2= 0.99) and used to determine the contact time required to inactivate cell suspensions. Peracetic acid treatment trials indicate thatS. cerevisiaepopulations are inactivated in five minutes or less at concentrations of 1−1.5 mg/L. In conjunction, these experiments provide insight for winemakers to critically think about cleaning and sanitation protocols and how to optimize these processes.
Highlights
Microbial control is of paramount importance in wineries
The assay is typically performed with Mueller-Hinton broth (MH), a media designed for the purpose of antimicrobial susceptibility testing of nonfastidious organisms [14]
Average values and standard deviation of replicates is displayed. These results indicate that Saccharomyces populations were effectively inactivated after five minutes contact time at both concentrations
Summary
Product quality and salability directly depend on a winemaker’s ability to proactively prevent contamination from spoilage microorganisms during cleaning and sanitation operations [1]. Cleaning and sanitizing agents traditionally used in wineries include sulfur dioxide, citric acid, caustic soda, and halogenated compounds, all of which pose an environmental threat and financial burden for treatment [2]. With an increasing need for environmentally sustainable operations a new generation of environmentally friendly cleaning and sanitizing agents is appearing on the market. Several studies have been conducted on the comparative efficacy of winery cleaning and sanitizing agents [4,5,6], none of these efforts fully explore the minimization of chemical inputs across a comprehensive set of chemistries for winery yeast
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
