Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

摘要

High Hydrostatic Pressure (HHP) technology was tested on two strains of Brettanomyces bruxellensis isolated from Rioja red wines for analyzing the microbial inactivation reached in different oenological conditions. With this purpose, these strains were inoculated in synthetic wine with different pH and ethanol content The inactivations reached with 100 MPa, 200 MPa and 300 MPa applied from one to seven minutes were tested just after the treatment and after a week.