Biotechnology Letters

, Volume 30, Issue 1, pp 1–6 | Cite as

High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology

  • Vladimir Jiranek
  • Paul Grbin
  • Andrew Yap
  • Mark Barnes
  • Darren Bates


Industrial scale food and beverage processes that utilize microorganisms are typically faced with issues related to the exclusion, suppression or elimination of spoilage organisms. Yet the use of traditional anti-microbial treatments such as heat, chemical biocides or sterile filtration may themselves be restricted by regulations or else be undesirable due to their adverse sensory impacts on the product. High power ultrasound (HPU) is a technology whose application has been evaluated if not exploited in several food and beverage processes but has yet to be introduced into the wine industry. This review examines the research findings from related industries and highlights possible applications and likely benefits of the use of HPU in winemaking.


Fermentation management High power ultrasound Spoilage Wine 


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Copyright information

© Springer Science+Business Media B.V. 2007

Authors and Affiliations

  • Vladimir Jiranek
    • 1
  • Paul Grbin
    • 1
  • Andrew Yap
    • 2
  • Mark Barnes
    • 3
  • Darren Bates
    • 2
    • 4
  1. 1.School of AgricultureThe University of AdelaideGlen Osmond, AdelaideAustralia
  2. 2.Cavitus Pty LtdCrafers, AdelaideAustralia
  3. 3.Applied Centre for Structural and Synchrotron StudiesUniversity of South AustraliaAdelaideAustralia
  4. 4.Innovative Ultrasonics Pty. LtdNoosaAustralia

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