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

Hua Luo; Frank Schmid; Paul R Grbin; Vladimir Jiranek

doi:10.1016/j.ultsonch.2011.06.009

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

Ultrason Sonochem. 2012 May;19(3):415-20. doi: 10.1016/j.ultsonch.2011.06.009. Epub 2011 Jul 2.

Authors

Hua Luo¹, Frank Schmid, Paul R Grbin, Vladimir Jiranek

Affiliation

¹ College of Oenology, Northwest A & F University, 22 Xi Nong Rd, Yang Ling 712100, Shaanxi Province, PR China.

PMID: 21978847
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 SO(2), 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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Food Contamination, Radioactive / prevention & control*
Food Handling / methods*
Food Microbiology / methods*
High-Energy Shock Waves
Sonication / methods*
Sterilization / methods*
Wine / microbiology*
Wine / radiation effects*