Viability of common wine spoilage organisms after exposure to high power ultrasonics

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), 415-420. (doi:10.1016/j.ultsonch.2011.06.009).

Record type: Article

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

Additional Information: 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