RT journal article
T1 Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking
A1 Cordero Bueso, Gustavo Adolfo
A1 Moraga Galindo, Javier
A1 Ríos Carrasco, María
A1 Ruiz Muñoz, Marina
A1 Cantoral Fernández, Jesús Manuel
A2 BiomedicinaBiotecnología y Salud Pública
A2 Química Orgánica
K1 biocontrol
K1 phages
K1 acetic acid bacteria
K1 lactic acid bacteria
K1 wine safety
AB Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is the major tool currently used in the control of these bacteria in wine. The aim of this work was to isolate bacteriophages from musts and wine of different grape varieties that were able to eliminate lactic and acetic acid bacteria spoilages at the laboratory scale. Musts obtained from grape-berries of Vitis vinifera cv. Chardonnay and Moscatel and a red wine made with V. vinifera cv. Tintilla de Rota were used to isolate bacteriophages. Bacteriophages were obtained from each of the musts and the wine and belonged to the order Caudovirals and the family Tectivirals. They were isolated by classical virology methods and identified by electron microscopy. The host bacteria used in the study were lactic acid bacteria of the species Lactobacillus hilgardii, Lactobacillus plantarum, and Oenococcus oeni and the acetic bacteria Acetobacter aceti. A comparative study was performed by adding phage titrations and SO2 to musts and wines, which had been previously inoculated with bacteria, to study the effectiveness of bacteriophages against bacteria. The comparative study showed that some bacteriophages were as effective as sulfur dioxide at low concentrations
PB FRONTIERS MEDIA SA
SN 1664-302X
YR 2020
FD 2020-01
LK http://hdl.handle.net/10498/22462
UL http://hdl.handle.net/10498/22462
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026