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

Cite this

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title = "Evaluation of methods for the microbiological control of natural corks for sparkling wine bottles",

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.",

keywords = "Cork stoppers, Microbiology, Viticulture",

author = "S Centeno and M Agut and MA Calvo",

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language = "English",

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pages = "121--127",

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T1 - Evaluation of methods for the microbiological control of natural corks for sparkling wine bottles

AU - Centeno, S

AU - Agut, M

AU - Calvo, MA

PY - 2000/12/1

Y1 - 2000/12/1

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

UR - https://www.scopus.com/pages/publications/0033648516

M3 - Article

SN - 0026-2633

VL - 102

SP - 121

EP - 127

JO - Microbios

JF - Microbios

IS - 402

ER -

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

Abstract

Keywords

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