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

S Centeno; M Agut; MA Calvo

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

S Centeno, M Agut, MA Calvo

Research output: Contribution to journal › Article › Research › peer-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 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

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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.",

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AU - Agut, M

AU - Calvo, MA

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N2 - 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.

AB - 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.

KW - Cork stoppers

KW - Microbiology

KW - Viticulture

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