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Izvorni znanstveni članak
https://doi.org/10.31727/gzb.42.5.6
Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine
Marina Tomašević
orcid.org/0000-0001-5281-5541
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Stela Križanović
; Ruđer Bošković Institute, Zagreb, Croatia
Tomislava Vukušić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Natka Ćurko
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Katarina Lukić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Karin Kovačević Ganić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
| Puni tekst: engleski, pdf (266 KB) | str. 54-60 | citiraj | |
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APA 6th Edition Tomašević, M., Križanović, S., Vukušić, T., Ćurko, N., Lukić, K. i Kovačević Ganić, K. (2019). Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine. Glasnik Zaštite Bilja, 42 (5), 54-60. https://doi.org/10.31727/gzb.42.5.6 MLA 8th Edition Tomašević, Marina, et al. "Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine." Glasnik Zaštite Bilja, vol. 42, br. 5, 2019, str. 54-60. https://doi.org/10.31727/gzb.42.5.6. Citirano 23.01.2021. Chicago 17th Edition Tomašević, Marina, Stela Križanović, Tomislava Vukušić, Natka Ćurko, Katarina Lukić i Karin Kovačević Ganić. "Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine." Glasnik Zaštite Bilja 42, br. 5 (2019): 54-60. https://doi.org/10.31727/gzb.42.5.6 Harvard Tomašević, M., et al. (2019). 'Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine', Glasnik Zaštite Bilja, 42(5), str. 54-60. https://doi.org/10.31727/gzb.42.5.6 Vancouver Tomašević M, Križanović S, Vukušić T, Ćurko N, Lukić K, Kovačević Ganić K. Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine. Glasnik Zaštite Bilja [Internet]. 2019 [pristupljeno 23.01.2021.];42(5):54-60. https://doi.org/10.31727/gzb.42.5.6 IEEE M. Tomašević, S. Križanović, T. Vukušić, N. Ćurko, K. Lukić i K. Kovačević Ganić, "Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine", Glasnik Zaštite Bilja, vol.42, br. 5, str. 54-60, 2019. [Online]. https://doi.org/10.31727/gzb.42.5.6 |
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Sažetak
The aim of this work was to investigate the effect of high voltage electrical discharge (HVED) plasma on inactivation of Brettanomyces bruxellensis yeast in red wine. Research was conducted in two phases. Firstly, the efficacy of two main plasma parameters was examined - frequency (60, 90 and 120 Hz) and treatment duration (3, 5, 10, 20 and 30 min). Second phase included monitoring long-term effect of HVED plasma using optimal frequency during selected treatment durations, where culturability of B. bruxellensis was determined after 30, 60 and 90 days of storage. Results show that frequency of 120 Hz caused slightly higher inactivation than the lower ones. Furthermore, longer treatment durations resulted in significantly higher inactivation, wherein the treatment of 30 min showed the best results. Finally, during storage period, the inactivation effect of HVED plasma was reversed and B. bruxellensis yeast recovered almost completely in treated wine.
Ključne riječi
Brettanomyces bruxellensis; HVED plasma; culturability; red wine
Hrčak ID: 227279
URI
https://hrcak.srce.hr/227279
Moj profil
Srce