While the trend in winemaking is toward reducing the inputs and especially sulphites utilization, emerging technologies for the preservation of wine is a relevant topic for the industry. Amongst yeast spoilage in wine, Brettanomyces bruxellensis is undoubtedly the most feared. In this study, UV-C treatment is investigated. This non-thermal technique is widely used for food preservation. A first approach was conducted using a drop-platted system to compare the sensitivity of various strains to UV-C surface treatment. 147 strains distributed amongst fourteen yeast species related to wine environment were assessed for six UV-C doses. An important variability in UV-C response was observed at the interspecific level. Interestingly, cellar resident species, which are mainly associated with wine spoilage, shows higher sensitivity to UV-C than vineyard-resident species. A focus on B. bruxellensis species with 104 screened strains highlighted an important effect of the UV-C, with intra-specific variation. This intra-specific variation was confirmed on 6 strains in liquid red wine by using a home-made pilot. 6624 J.L⁻¹ was enough for a reduction of 5 log₁₀ of magnitude for 5 upon 6 strains. These results highlight the potential of UV-C utilization against wine yeast spoiler at cellar scale.

虽然酿酒的趋势是减少投入，尤其是亚硫酸盐的利用，但用于保存葡萄酒的新兴技术是该行业的一个相关主题。在葡萄酒中的酵母变质中，Brettanomyces bruxellensis无疑是最怕的。在这项研究中，研究了 UV-C 处理。这种非热技术广泛用于食品保鲜。第一种方法是使用滴镀系统来比较各种菌株对 UV-C 表面处理的敏感性。对分布在与葡萄酒环境相关的 14 种酵母物种中的 147 株进行了六种 UV-C 剂量的评估。在种间水平上观察到 UV-C 响应的一个重要变化。有趣的是，主要与葡萄酒腐败有关的地窖常驻物种对 UV-C 的敏感性高于葡萄园常驻物种。关注B. bruxellensis具有 104 个筛选菌株的物种突出了 UV-C 的重要影响，具有种内变异。这种种内变异在液体红葡萄酒中的 6 个菌株上得到了证实。6624 JL ^-1足以将5 对 6 菌株的数量级降低 5 log ₁₀。这些结果突出了 UV-C 在酒窖规模上对葡萄酒酵母破坏剂的利用潜力。