Spoilage film yeasts

Full Tanks. A sound tank that is kept adsolutely full cannot have any significant amount of spoilage from film yeast, aerobic bacteria, or the direct effects of oxygen reaction. 

The spoilage bacteria of dessert wines isolated by Fomachon (1943) were very sensitive to a pH of below 3.5 this is probably the primary reason why so many European wines are relatively resistant to bacterial spoilage. A decrease of pH during growth of the film yeast in sherry production was reported by Marcilla et al. (1936). The changes in pH during the malo-lactic fermentation are summarized by Schanderl (1950). 

The distribution of yeast species in cellar-aging wine includes Dekkera/ Brettanomyces (Section 11.2.2), film yeasts (Section 11.2.3), Saccharomycodes (Section 11.2.4), and Zygosaccharomyces (Section 11.2.5), all of which can result in serious wine spoilage. 

Broad spectrum of activity, the product should be active against bacteria, yeast, fungi known to be spoilage organisms on paint films Cost effectiveness... 

To improve production conditions, film growth can be accelerated by inoculation with a film-producing yeast culture and by leaving head space when filling the barrel, instead of waiting for it to occur spontaneously by evaporation. Maintaining a low temperature (12-13°C) also limits bacterial spoilage. 

In other study, Vasconez et al. (2009) investigated the film effectiveness as an antimicrobial barrier against Lactobacillus spp. They observed that the inclusion of chitosan in a starch-based film formulation had an improvement in relation to barrier action against yeast spoilage. Also, these authors compared the film formation... 

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