Relative efficacy of high-pressure hot water and high-power ultrasonics for wine oak barrel sanitization

American Journal of Enology and Viticulture

Volumn 62, Issue 4, 2011, Pages 519-526

  Schmid, Frank ^a,b   Grbin, Paul ^a,b   Yap, Andrew ^c   Jiranek, Vladimir ^a,b  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b Wine Innovation Cluster   (Australia)

^c Cavitus Pty Ltd   (Australia)

Author keywords

Dekkera (brettanomyces) bruxellensis; High power ultrasonics; Oak barrel cleaning

Indexed keywords

EID: 83455225586     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2011.11014     Document Type: Article

References (20)

1. Amerine, M.A., and E.B. Roessler. 1983. Wines: Their Sensory Evaluation. W.H. Freeman, New York.
2. Ciccolini, L., P. Taillandier, A.M. Wilhem, H. Delmas, and P. Strehaiano. 1997. Low frequency thermo-ultrasonication of Saccharomyces cerevisiae suspensions: Effect of temperature and of ultrasonic power. Chem. Eng. J. 65:145-149.
3. Corison, C.A., C.S. Ough, H.W. Berg, and K.E. Nelson. 1979. Must acetic acid and ethyl acetate as mold and rot indicators in grapes. Am. J. Enol. Vitic. 30:130-134.
4. Harris, V., C. Ford, V. Jiranek, and P. Grbin. 2009. Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. Appl. Microbiol. Biotechnol. 81:1117-1127.
5. Iland, P., P. Grbin, M. Grinbergs, L. Schmidtke, and A. Soden. 2007. Microbiological Analysis of Grapes and Wine: Techniques and Concepts. Patrick Iland Wine Promotions, Campbelltown, Australia.
6. Jayasooriya, S.D., B.R. Bhandari, P. Torley, and B.R. D'Arcy. 2004. Effect of high power ultrasound waves on properties of meat: A review. Int. J. Food Prop. 7:301-319.
7. Jiranek, V., P. Grbin, A. Yap, M. Barnes, and D. Bates. 2008. High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnol. Lett. 30:1-6.
8. Lawless, H.T., and H. Heymann. 1999. Sensory Evaluation of Food: Principles and Practices. Kluwer Academic/Plenum Publishers, New York.
9. Loureiro, V., and M. Malfeito-Ferreira. 2003. Spoilage yeasts in the wine industry. Int. J. Food Microbiol. 86:23-50.
10. Malfeito-Ferreira, M., P. Laureano, A. Barata, I. D'Antuono, H. Slender., and V. Loureiro. 2004. Effect of different barrique sanitation procedures on yeasts isolated from the inner layers of wood. Abstr. Am. J. Enol. Vitic. 55:304A.
11. McClements, D.J. 1995. Advances in the application of ultrasound in food analysis and processing. Trends Food Sci. Technol. 6:293-299.
12. Oelofse, A., I.S. Pretorius, and M. du Toit. 2008. Significance of Brettanomyces and Dekkera during winemaking: A synoptic review. S. Afr. J. Enol. Vitic. 29:128-144.
13. Patist, A., and D. Bates. 2008. Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innov. Food Sci. Emerg. Technol. 9:147-154.
14. Piyasena, P., E. Mohareb, and R.C. McKellar. 2003. Inactivation of microbes using ultrasound: A review. Int. J. Food Microbiol. 87:207-216.
15. Ribéreau-Gayon, P., Y. Glories, A. Maujean, and D. Dubourdieu. 2006. Handbook of Enology. Vol. 2. The Chemistry of Wine and Stabilization and Treatments. Wiley & Sons, Chichester, UK.
16. Suslick, K.S. 1989. The chemical effects of ultrasound. Sci. Am. 260:80-86.
17. Towey, J.P., and A.L. Waterhouse. 1996a. Barrel-to-barrel variation of volatile oak extractives in barrel-fermented Chardonnay. Am. J. Enol. Vitic. 47:17-20.
18. Towey, J.P., and A.L. Waterhouse. 1996b. The extraction of volatile compounds from French and American oak barrels in Chardonnay during three successive vintages. Am. J. Enol. Vitic. 47:163-172.
19. Villamiel, M., and P. de Jong. 2000. Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase (R) soy broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating. J. Food Eng. 45:171-179.
20. Yap, A. 2009. Cleaning and disinfecting barrels with high power ultrasonics: A new industry benchmark. Aust. N.Z. Grapegr. Winemaker 551:89-93.