Evaluation of methods for the microbiological control of natural corks for sparkling wine bottles

S Centeno, M Agut, MA Calvo

    Research output: Contribution to journalArticleResearchpeer-review

    Abstract

    The various parameters proposed in Norm 0.20/95 of Catalunya (Spain) for the microbiological analysis of natural corks for sparkling wines were evaluated. The best results were obtained through the use of 1/4 Ringer's solution or saline for rinsing with an agitation time of 30 min, and an agitation speed of 150-200 rpm. Tryptone soya agar (TSA) and Sabouraud dextrose agar (SDA) were used as a culture medium for the bacteria and fungi, respectively, and a cultivation time of 48 h and incubation temperatures of 37 ± 2°C for bacteria and 28°C for yeast and filamentous fungi.
    Original languageEnglish
    Pages (from-to)121-127
    JournalMicrobios
    Volume102
    Issue number402
    Publication statusPublished - 1 Dec 2000

    Keywords

    • Cork stoppers
    • Microbiology
    • Viticulture

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