Viability of common wine spoilage organisms after exposure to high power ultrasonics

Ultrasonics Sonochemistry

Volumn 19, Issue 3, 2012, Pages 415-420

  Luo, Hua ^a   Schmid, Frank ^b,c   Grbin, Paul R ^b,c   Jiranek, Vladimir ^b,c  

^a NORTHWEST A F UNIVERSITY   (China)

^b UNIVERSITY OF ADELAIDE   (Australia)

^c Wine Innovation Cluster   (Australia)

Author keywords

Cavitation; High power ultrasound; Spoilage microbiology; Viability

Indexed keywords

BACTERIA; CAVITATION; LOSSES; SODIUM CHLORIDE; SULFUR DIOXIDE; ULTRASONICS; WINE; YEAST;

ECONOMIC LOSS; HIGH POWER ULTRASOUND; HIGH-POWER ULTRASONICS; MICROBIAL SPOILAGE; RED WINE; SPOILAGE MICROBIOLOGIES; VIABILITY; WINE SPOILAGE;

SPOILAGE;

SODIUM CHLORIDE; SULFUR DIOXIDE;

ACETOBACTER ACETI; ACETOBACTER PASTEURIANUS; ARTICLE; BACTERIAL VIABILITY; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; DEKKERA BRUXELLENSIS; FUNGAL VIABILITY; FUNGICIDAL ACTIVITY; HANSENIASPORA UVARUM; HIGH POWER ULTRASONICS; LACTOBACILLUS PLANTARUM; NONHUMAN; OENOCOCCUS OENI; PEDIOCOCCUS; PICHIA MEMBRANEFACIENS; PRIORITY JOURNAL; RED WINE; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; ULTRASOUND; WINE INDUSTRY; ZYGOSACCHAROMYCES BAILII;

EID: 84855284910     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2011.06.009     Document Type: Article

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