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

Autori
Gracin, Leo ; Režek Jambrak, Anet ; Juretić, Hrvoje ; Dobrović, Slaven ; Barukčić, Irena ; Grozdanović, Martin ; Smoljanić, Goran

Izvornik
Applied acoustics (0003-682X) 103 (2016), Part B; 143-147

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
High power ultrasound; Continuous flow; Brettanomyces yeasts; Lactic acid bacteria; Preservation

Sažetak
The purpose of this study was to investigate the effect of non-thermal technology, a high power ultrasound (HPU) in continuous flow treatment on the reduction in number of Brettanomyces yeasts and lactic acid bacteria (LAB) in wine samples. Yeast cells and lactic acid bacteria were screened for their sensitivity to a high power ultrasound treatment using an ultrasonic processor (400 W, 24 kHz, 100 lm amplitude) at two different wine temperatures (30 and 40 C). High power ultrasound treatment in continuous flow showed satisfactory reduction of Brettanomyces yeasts (89.1–99.7%) and lactic acid bacteria (71.8– 99.3%). Sensory properties of wine were impaired. The results indicate a great potential for the application of HPU in continuous flow system for wine processing in terms of lower usage of SO2 and preservatives. More attention is needed to preserve sensorial properties of wine.

Izvorni jezik
Engleski

Znanstvena područja
Strojarstvo, Biotehnologija

Napomena
S.I.: Ultrasound : A tool of never ending applications.

POVEZANOST RADA