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|Title:||Viability of common wine spoilage organisms after exposure to high power ultrasonics|
|Citation:||Ultrasonics Sonochemistry, 2012; 19(3):415-420|
|Publisher:||Elsevier Science BV|
|Hua Luo, Frank Schmid, Paul R. Grbin and Vladimir Jiranek|
|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.|
|Keywords:||High power ultrasound; Cavitation; Spoilage microbiology; Viability|
|Rights:||Copyright 2011 Elsevier B.V. All rights reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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