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

Microbial spoilage of wine can lead to significant economic loss. At present sulfur dioxide is the main additive to juice/must/wine to prevent and control microbial spoilage. As an alternative, or complement to SO2, high power ultrasonics (HPU) may be used to control microbes. Several wine spoilage yeasts and bacteria were treated with HPU in saline (0.9% w/v NaCl), juice and red wine to assess their susceptibility to HPU. Significant killing was seen across several yeasts and bacteria commonly associated with winemaking and wine spoilage. In general the viability of yeast was more affected than that of bacteria.

► High powered ultrasonics (HPU) was investigated as a alternative means to control microbial wine spoilage.
► Several wine spoilage yeast and bacteria where treated with HPU in saline, grape juice and red wine.
► Killing of the various microbes was observed, however, the effectiveness of HPU depended on both the microorganism and the mediuminvestigated.
► HPU has the potential to control wine spoilage microbes, however timing, medium and target organism must be carefully considered.