title: Viability of common wine spoilage organisms after exposure to high power ultrasonics.
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.
authors: College of Oenology, Northwest A & F University, 22 Xi Nong Rd, Yang Ling 712100, Shaanxi Province, PR China.
authors: Hua
authors: H
authors: Luo
authors: Frank
authors: F
authors: Schmid
authors: Paul R
authors: PR
authors: Grbin
authors: Vladimir
authors: V
authors: Jiranek
mesh_terms: D005507:Food Contamination, Radioactive / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000379:methods*; D019220:High-Energy Shock Waves; D013010:Sonication / Q000379:methods*; D013242:Sterilization / Q000379:methods*; D014920:Wine / Q000382:microbiology* / Q000528:radiation effects*