Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment

The application of ultraviolet-C (UV-C) light has emerged as a promising non-thermal alternative to chemical preservatives in winemaking. This study investigates the efficacy of UV-C treatment on the microbial stability of Pinot noir wine during a 12-week storage period at 20 ◦C, with a focus on the spoilage yeast Brettanomyces bruxellensis. Microbiological analysis demonstrated complete and sustained inactivation of 105 CFU/mL Brettanomyces bruxellensis after UV-C treatment with no detectable...