High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines

- Non-thermal HPP inactivated B. bruxellensis in seven different table wines.
- Inactivation of Brettanomyces was log non-linear with HPP treatment time.
- Chardonnay and Rosé were best suited for HPP Brettanomyces inactivation.

Brettanomyces bruxellensis ('Brett') is a major spoilage concern affecting many different wines worldwide, leading to undesirable sensory properties. Sulphur dioxide is the preferred method for wine production and preservation. However, this preservative can cause negative effects including allergic reactions. Therefore, in this study, the use of high pressure processing (HPP) technology to treat seven different types of table wines was investigated. The specific objectives were to determine the effect of wine variety, alcohol content and pH on the HPP inactivation of B. bruxellensis at 200 MPa for up to 3 min, and to estimate the Weibull model parameters of inactivation. Wine type was found to have a great effect on B. bruxellensis inactivation, with 200 MPa for 60 s leading to log reductions ranging from 1.1 (Dolcetto Syrah) to 5.1 (Rosé). Alcohol concentration had a significant effect on Brett inactivation when above 12.0% v/v, leading to increased inactivation from 3.1 to 4.2 after 200 MPa for 180 s in the 12.0 and 14.0% v/v wines, respectively. Wine pH had no significant effect. The inactivation followed a concave shape consistent with the Weibull model with n and b values from 0.376 to 0.731 and 0.07 to 1.09, respectively. As opposed to both Syrah wines and preservative free wine, HPP Brett. inactivation was very effective in Chardonnay (15 s for ≥7 log reductions), followed by Rosé and then Cabernet Sauvignon and Pinot Noir, achieving 6 log reductions in 180 s or less.