Premium
MEASUREMENT OF LOW LEVELS OF YEAST CONTAMINATION IN BEERS AND WINES
Author(s) -
Campbell I.,
Thomson J. W.
Publication year - 1970
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1970.tb03329.x
Subject(s) - food spoilage , food science , contamination , enumeration , yeast , chemistry , plate count , biology , bacteria , biochemistry , mathematics , ecology , genetics , combinatorics
Saccharomyces acidifaciens, S. oviformis, S. rosel and S. steineri were isolated frequently from sound and spoilt red, rosé and white wines. Addition of as few as 4 cells of these species to samples of sterile‐filtered wines resulted in eventual spoilage. A method based on the presumptive coliform count in the bacteriological analysis of water is suggested for the detection and enumeration of small numbers of yeast cells liable to cause spoilage of wines and beers. The method compares favourably with other methods of assessment of microbial populations.