Jiranek, Vladimir, Grbin, Paul, Yap, Andrew, Barnes, Mark, and Bates, Darren (2008) High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnology Letters, 30 (1). pp. 1-6.

PDF (Published Version) - Published Version Restricted to Repository staff only

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.

Item ID:	38178
Item Type:	Article (Research - C1)
ISSN:	1573-6776
Keywords:	fermentation management; high power ultrasound; spoilage; wine
Date Deposited:	09 Apr 2015 02:28
FoR Codes:	02 PHYSICAL SCIENCES > 0299 Other Physical Sciences > 029904 Synchrotrons; Accelerators; Instruments and Techniques @ 30% 07 AGRICULTURAL AND VETERINARY SCIENCES > 0706 Horticultural Production > 070604 Oenology and Viticulture @ 70%
SEO Codes:	82 PLANT PRODUCTION AND PLANT PRIMARY PRODUCTS > 8299 Other Plant Production and Plant Primary Products > 829999 Plant Production and Plant Primary Products not elsewhere classified @ 100%
Downloads:	Total: 1
	More Statistics