Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez and Javier Raso* Food Technology, Veterinary Faculty, Agri-food Institute of Aragón-IA2, University of Zaragoza-CITA, Zaragoza, Spain Certain microorganisms are capable of proliferating in wine despite its low pH and high ethanol content. The yeasts of the Saccharomyces...