Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/71591
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Type: Journal article
Title: Relative efficacy of high-pressure hot water and high-power ultrasonics for wine oak barrel sanitization
Author: Schmid, F.
Grbin, P.
Yap, A.
Jiranek, V.
Citation: American Journal of Enology and Viticulture, 2011; 62(4):519-526
Publisher: Amer Soc Enology Viticulture
Issue Date: 2011
ISSN: 0002-9254
Statement of
Responsibility: 
Frank Schmid, Paul Grbin, Andrew Yap and Vladimir Jiranek
Abstract: A significant amount of capital and maintenance is invested in oak barrels, which contribute greatly to wine quality. If not cleaned correctly, barrels can accumulate tartrate deposits and wine spoilage organisms, which can be detrimental to wine quality. We examined the efficacy of using high-power ultrasonics (HPU) for sanitization of wine barrels using the spoilage yeast Dekkera (Brettanomyces) bruxellensis as the test organism and indirectly compared it to standard hot water washing practices. Both 1- and 3-year-old oak were investigated and no culturable cells were detected on the surface (0 to 2 mm) or subsurface (2 to 4 mm) of the oak after treatment with HPU in hot water (60°C). Additionally, wines stored over a 12-month period in barrels initially cleaned with hot water, cold water, or HPU did not differ in their extraction of oak compounds, nor could these wines be differentiated by a sensory panel. Thus, HPU did not adversely affect oak extraction into wine.
Keywords: Dekkera (Brettanomyces) bruxellensis; high-power ultrasonics; oak barrel cleaning
Rights: Copyright © 2011 by the American Society for Enology and Viticulture. All rights reserved.
RMID: 0020117405
DOI: 10.5344/ajev.2011.11014
Grant ID: http://purl.org/au-research/grants/arc/LP0776588
Appears in Collections:Agriculture, Food and Wine publications

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