In wines the risk of microbial spoilage is particularly relevant in wooden barrels used for wine aging, mainly because it is difficult to sanitize the wood properly. This work was aimed at the evaluation of the effect of several sanitation procedures on the reduction of total microbial flora and of Dekkera bruxellensis counts. A group of used oak barrels contaminated with D. bruxellensis were differently treated and were dismantled to analyze samples of wood shaves taken from internal surfaces at different depths. Absence of contamination was only observed with steam treatment and in the upper level (0 to 2 mm) of the staves. With this treatment complete destruction of the contaminating flora was not achieved in any level of stave side surfaces and in grooves. The presence of D. bruxellensis was detected in depths up to 8 mm in the wood corresponding to the level of wine penetration. We advise you to read the entire article. Original title: EFFECT OF DIFFERENT BARRIQUE SANITATION PROCEDURES ON YEASTS ISOLATED FROM THE INNER LAYERS OF WOOD
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