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Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine

Brettanomyces bruxellensis is one of the most important spoilage microorganisms in winemaking. It is harmful for wine industry because it produces volatile phenols, compounds primarily responsible for off-odours in wine. One of the possible solutions for preventing its growth is using new non-thermal processing technologies. The aim of this study was to investigate the application of one non-thermal processing technology, high power ultrasound and its combination with heating (thermosonication) on the inactivation of B. bruxellensis in red wine in batch systems. Various parameters, such as treatment duration (1, 2, 3, 6, 10 and 15 minutes), temperature (25, 35, 40 and 43 ºC) and probe diameter (12.7 mm and 19.1 mm), were examined. The combination of high power ultrasound and heating (thermosonication) proved to be a better method compared to solely using high power ultrasound. However, the production of volatile phenols by B. bruxellensis was also reduced after high power ultrasound treatment. The optimal treatment of 3 min at 43 ºC with high power sonicator at ultrasound frequency of 20 kHz with 12.7 mm diameter ultrasonic probe for complete inactivation of B. bruxellensis was determined.

red wine, spoilage yeast, B. bruxellensis, high power ultrasound treatment, thermosonication

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