Gracin, Leo and Režek Jambrak, Anet and Juretić, Hrvoje and Dobrović, Slaven and Barukčić, Irena and Grozdanović, Martin and Smoljanić, Goran (2016) Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment. = Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment. Applied acoustics, 103 (Part B). pp. 143-147. ISSN 0003-682X. Vrsta rada: ["eprint_fieldopt_article_type_article" not defined]. Kvartili JCR: Q2 (2016). Točan broj autora: 7.
Full text not available from this repository.Abstract
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.
| Item Type: | Article (["eprint_fieldopt_article_type_article" not defined]) |
|---|---|
| Keywords (Croatian): | high power ultrasound; continuous flow; brettanomyces yeasts; lactic acid bacteria; preservation |
| Subjects: | BIOTEHNICAL SCIENCES > Biotechnology |
| Divisions: | 500 Department of Energy, Power Engineering and Environment > 540 Chair of Water and Environmental Engineering |
| Indexed in Web of Science: | Yes |
| Indexed in Current Contents: | Yes |
| Quartiles: | Q2 (2016) |
| Date Deposited: | 13 Apr 2016 10:45 |
| Last Modified: | 20 Mar 2018 08:21 |
| URI: | http://repozitorij.fsb.hr/id/eprint/5570 |
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