In this study, we investigated the possible effect of electrolyzed water (EW), aqueous ozone (WO) and gaseous ozone (GO) on Brettanomyces bruxellensis DSM 7001 strain artificially inoculated on the grape surface and on its evolution during the subsequent, inoculated must fermentation. Culture-dependent and -independent techniques were used to evaluate the effectiveness of treatments against B. bruxellensis, as well as its presence during fermentation. Particularly, GO treatment of 24 h decreased its presence by about 2.1 Log, making it possible to reduce significantly the concentration of ethylphenols in the wine in relation to the control wine. EW and WO treatments caused less relevant reductions. The results showed that all the treatments reduced the presence of this yeast on grapes. However, in these experimental conditions it was not possible to achieve a complete removal of this undesirable yeast.

Industrial relevance

Brettanomyces spp. is considered a wine spoilage yeast due to its ability to produce off-flavors (described as Brett character) and high levels of acetic acid. Broad disinfectant action against microorganisms, eco-friendliness and easiness of on-site application are among the main advantages of the ozone and the electrolyzed water. This study demonstrated the antimicrobial potential of the EW, WO and GO treatments against B. bruxellensis inoculated on post-harvest grapes.

中文翻译：

---

电解水，臭氧水和气态臭氧的收获后处理对酿酒葡萄中小菜蛾的控制

在这项研究中，我们研究了电解水（EW），臭氧水溶液（WO）和气态臭氧（GO）对人工接种在葡萄表面的Bretanomyces bruxellensis DSM 7001菌株及其在随后的接种了的必须发酵过程中的进化的可能影响。 。依赖于文化的技术和不依赖于技术的技术用于评估针对布鲁塞尔双歧杆菌的治疗效果以及其在发酵过程中的存在。特别是，经过24小时的GO处理后，其存在量减少了约2.1 Log，从而有可能相对于对照葡萄酒显着降低葡萄酒中乙基酚的浓度。EW和WO处理引起的相关减少较少。结果表明，所有处理都减少了这种酵母在葡萄中的存在。但是，在这些实验条件下，不可能完全去除这种不良酵母。

行业相关性

酒香酵母属。由于其具有产生异味（描述为Brett特性）和高水平乙酸的能力，因此被认为是葡萄酒变质酵母。臭氧和电解水的主要优点包括对微生物的广泛消毒作用，生态友好性和现场使用的简便性。这项研究证明了EW，WO和GO处理对收获后葡萄接种的B. bruxellensis的抗菌潜力。