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 language | English |
|---|---|
| Pages (from-to) | 121-127 |
| Journal | Microbios |
| Volume | 102 |
| Issue number | 402 |
| Publication status | Published - 1 Dec 2000 |
Keywords
- Cork stoppers
- Microbiology
- Viticulture