High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology.
Industrial scale food and beverage processes that utilize microorganisms are typically faced with issues related to the exclusion, suppression or elimination of spoilage organisms. Yet the use of traditional anti-microbial treatments such as heat, chemical biocides or sterile filtration may themselves be restricted by regulations or else be undesirable due to their adverse sensory impacts on the product. High power ultrasound (HPU) is a technology whose application has been evaluated if not exploited in several food and beverage processes but has yet to be introduced into the wine industry. This review examines the research findings from related industries and highlights possible applications and likely benefits of the use of HPU in winemaking.
Jiranek
Vladimir
V
School of Agriculture, The University of Adelaide, Food and Wine, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia. vladimir.jiranek@adelaide.edu.au
Grbin
Paul
P
Yap
Andrew
A
Barnes
Mark
M
Bates
Darren
D
D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D013010:Sonication; D013242:Sterilization / Q000379:methods*; D014920:Wine / Q000382:microbiology* / Q000528:radiation effects*