Abstract
Contamination of wines by Brettanomyces is an increasing industrial problem. Here, we propose a model able to predict the evolution of a Brettanomyces population as function of environmental conditions as temperature, ethanol concentration or dioxide sulfur concentration. Polynomial models obtained from factorial design realized on synthetic medium gave the lag phase, the specific growth rate and the maximal biomass concentration as function of these medium factors. A logistic model was then used with the determined growth parameters to represent the evolution of Brettanomyces population. The factorial design showed that temperature has an important effect on maximal biomass concentration and specific growth rate but a negligible effect on lag phase. Conversely, molecular sulfur dioxide had an important effect on lag phase but a little influence on growth parameters. Ethanol concentration played an important role on the three parameters tested.
Original language | English |
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Pages | 35-39 |
Number of pages | 5 |
State | Published - 2006 |
Externally published | Yes |
Event | 2006 4th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2006 - Naples, Italy Duration: 15 Jun 2006 → 17 Jun 2006 |
Conference
Conference | 2006 4th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2006 |
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Country/Territory | Italy |
City | Naples |
Period | 15/06/06 → 17/06/06 |
Keywords
- Brettanomyces
- Lag phase
- Mathematic model wine
- Microbial growth