Prevention of wine and concentrate grape juice yeast spoilage using predictive models available in mobile applications

STURM M.E.; ROJO M.C.; GONZALEZ M.L.; CHIMENO V.; MERCADO L. A.; COMBINA M.

Bariloche

Simposio; 34th International Specialized Simposium on Yeast (34 ISSY).; 2018

CONICET

Grape juice and its by-products are an important part of the food industry in the world. Argentina grape production is mainly industrialized, where wine and concentrated grape juice are the two mayor types of commercial products. Both substrates could be spoiled by yeasts. Dekkera bruxellensis is associated with phenolic flavours that have a negative impact on the organoleptic characteristics of wines, whereas Zygosaccharomyces rouxii is the most frequent spoilage microorganism in concentrated grape juices. The prevention of contamination is the best way to avoid microbial problems and maintain the quality of the products. Previously, two mathematical models were developed in our Laboratory to predict the growth of D. bruxellensis in wines and Z. rouxii in concentrate grape juices. The predictive models were built considering the variables of the food that could be measured and modified in the industry, such as pH, concentration of ethanol and SO2 in wines; and pH and concentration of sugars in the concentrated grape juices. The mathematical models have been successfully validated in wines and grape juices concentrated naturally contaminated. In an effort to provide useful and practical tools to winemakers and producers, mobile applications were developed to use easily access to this models. Using the App the producers could know which of these variable combinations may be inhibitory for the growth of the spoilage yeasts and estimate the shelf-life of the product under the storage and shipping temperature conditions until 60 days. Moreover, accurate control strategy to prevent spoilage could be designed, avoiding the economic losses associated with rejection of the products.