High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology

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.

Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment

“…All these flavours and aromas, or some combination thereof can be found in wines that are contaminated with yeasts of this genus [1]. Yeasts can reach the winery from the soil, water, equipment, used wooden barrels, but there is also evidence to suggest that the introduction of yeasts may occur through the grapes that contain live yeast cells [2,3]. In order to prevent these undesirable phenomena, or at least reduce to minimum, it is necessary to ensure good hygienic conditions, cleanliness of incoming raw materials, regulation and monitoring of the pH value, and addition of sulphur dioxide (maintaining the content of SO 2 at 80 mg L À1 prevents the growth of Brettanomyces at pH < 3.5).…”

Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice

“…Ultrasound is reported to have minimal effect on quality of fruit juices such as orange juice (Valero et al, 2007;, guava juice (Cheng, Soh, Liew, & Teh, 2007) and strawberry juice (Tiwari, O'Donnell, Patras, & Cullen, 2008). Recently, Piyasena, Mohareb, and McKellar (2003) and Jiranek, Grbin, Yap, Barnes, and Bates (2008) extensively reviewed the potential of ultrasound for inactivation of food borne pathogens. Ultrasound is reported to inactivate pectinmethylesterase in tomato or orange juice (Kuldiloke, 2002, López & Burgos, 1995López et al, 1994) all with an increased inactivation.…”

Wine Technology

“…There have been some reports on the potential of some of these technologies in winemaking, including high hydrostatic pressure, ultrasounds, and pulsed electric fields (Mok et al 2006;Jiranek et al 2008;Marsellés-Fontanet et al 2009;Puértolas et al 2009). There have been some reports on the potential of some of these technologies in winemaking, including high hydrostatic pressure, ultrasounds, and pulsed electric fields (Mok et al 2006;Jiranek et al 2008;Marsellés-Fontanet et al 2009;Puértolas et al 2009).…”