Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/52640
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Type: Journal article
Title: High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology
Author: Jiranek, V.
Grbin, P.
Yapp, A.
Barnes, A.
Bates, D.
Citation: Biotechnology Letters, 2008; 30(1):1-6
Publisher: Kluwer Academic Publ
Issue Date: 2008
ISSN: 0141-5492
1573-6776
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Responsibility: 
Vladimir Jiranek, Paul Grbin, Andrew Yap, Mark Barnes and Darren Bates
Abstract: 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.
Keywords: Fermentation management; High power ultrasound; Spoilage; Wine
RMID: 0020072317
DOI: 10.1007/s10529-007-9518-z
Appears in Collections:Agriculture, Food and Wine publications

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