Viability of common wine spoilage organisms after exposure to high power ultrasonics
Viability of common wine spoilage organisms after exposure to high power ultrasonics
Microbial spoilage of wine can lead to significant economic loss. At present sulfur dioxide is the main additive to juice/must/wine to prevent and control microbial spoilage. As an alternative, or complement to SO2, high power ultrasonics (HPU) may be used to control microbes. Several wine spoilage yeasts and bacteria were treated with HPU in saline (0.9% w/v NaCl), juice and red wine to assess their susceptibility to HPU. Significant killing was seen across several yeasts and bacteria commonly associated with winemaking and wine spoilage. In general the viability of yeast was more affected than that of bacteria.
Cavitation, High power ultrasound, Spoilage microbiology, Viability
415-420
Luo, Hua
a1187851-e4f0-435d-86d0-e1003997c8ad
Schmid, Frank
d418e84a-23c5-4f39-a5a1-303e56aea2f8
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
May 2012
Luo, Hua
a1187851-e4f0-435d-86d0-e1003997c8ad
Schmid, Frank
d418e84a-23c5-4f39-a5a1-303e56aea2f8
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Luo, Hua, Schmid, Frank, Grbin, Paul R. and Jiranek, Vladimir
(2012)
Viability of common wine spoilage organisms after exposure to high power ultrasonics.
Ultrasonics Sonochemistry, 19 (3), .
(doi:10.1016/j.ultsonch.2011.06.009).
Abstract
Microbial spoilage of wine can lead to significant economic loss. At present sulfur dioxide is the main additive to juice/must/wine to prevent and control microbial spoilage. As an alternative, or complement to SO2, high power ultrasonics (HPU) may be used to control microbes. Several wine spoilage yeasts and bacteria were treated with HPU in saline (0.9% w/v NaCl), juice and red wine to assess their susceptibility to HPU. Significant killing was seen across several yeasts and bacteria commonly associated with winemaking and wine spoilage. In general the viability of yeast was more affected than that of bacteria.
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Published date: May 2012
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Funding Information:
This research was supported under Australian Research Council’s Linkage scheme (project number LP0776588). Hua Luo was supported by the Chinese Scholarship Council. The authors would also like to thank Cavitus Pty. Ltd., especially A. Yap, for their input and loan of equipment. Thank you to the Australian Wine Research Institute and ARS Culture Collection for the donation of yeast strains.
Keywords:
Cavitation, High power ultrasound, Spoilage microbiology, Viability
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Local EPrints ID: 482593
URI: http://eprints.soton.ac.uk/id/eprint/482593
ISSN: 1350-4177
PURE UUID: c879d4b3-045e-4727-9be3-dc49c2ad0104
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Date deposited: 10 Oct 2023 17:00
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Hua Luo
Author:
Frank Schmid
Author:
Paul R. Grbin
Author:
Vladimir Jiranek
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