Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
dc.rights.license | open | en_US |
hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
dc.contributor.author | BRENIAUX, Marion | |
hal.structure.identifier | LEB Aquitaine Transfert-ADERA | |
dc.contributor.author | BONNAUDIN, Fabrice | |
hal.structure.identifier | LEB Aquitaine Transfert-ADERA | |
dc.contributor.author | RUFFIÉ, Gilles | |
hal.structure.identifier | Bordeaux Imaging Center [BIC] | |
dc.contributor.author | PETREL, Melina | |
hal.structure.identifier | Bordeaux Imaging Center [BIC] | |
dc.contributor.author | SVAHN, Isabelle | |
hal.structure.identifier | Bordeaux Imaging Center [BIC] | |
dc.contributor.author | GONTIER, Etienne | |
hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
dc.contributor.author | GHIDOSSI, Rémy | |
dc.date.accessioned | 2023-12-04T10:05:55Z | |
dc.date.available | 2023-12-04T10:05:55Z | |
dc.date.issued | 2023-04-05 | |
dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/186324 | |
dc.description.abstractEn | The aim of this research was to investigate the efficiency of microwaves (MW) for wine microbiological stabilization and thereby assess the potential application of a Weibullian mathematical model in wine industry. The study focused on (i) the influence of treatment time (come-up time and temperature maintenance) and temperature on a simple wine-like matrix, as well as (ii) the specific resistance of yeast and bacteria selected according to their representativeness in red wines (A. aceti ATCC_15973, S. cerevisiae FX10, B. bruxellensis CRBO_L0619 and AWRI_1499), and finally (iii) the potential usefulness of a new mathematical model adapted to heat treatment to evaluate strain sensitivity. This research aimed to show that microwave treatment decreases the main wine-associated microorganism populations and that the reduction in viable counts mainly depends on the MW treatment temperature. Complete microbiological stabilisation was obtained under a temperature of 50 °C a very short treatment time, except in the case of A. aceti ATCC_15973. Furthermore, the Weibull parameters analyses showed that heat inactivation a wine microorganism studied did not follow first-order kinetics, indicating that we should change our way of studying thermal death curves. The findings from this study suggest that MW could be useful for the wine industry as a complement or an alternative to sulphite utilisation. | |
dc.language.iso | EN | en_US |
dc.rights.uri | http://creativecommons.org/licenses/by/ | |
dc.subject.en | microwaves | |
dc.subject.en | thermal death curves | |
dc.subject.en | wine | |
dc.subject.en | Weibull model | |
dc.title.en | Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model | |
dc.type | Article de revue | en_US |
dc.identifier.doi | 10.20870/oeno-one.2023.57.2.7180 | en_US |
dc.subject.hal | Sciences du Vivant [q-bio] | en_US |
bordeaux.journal | OENO One | en_US |
bordeaux.page | 1 - 12 | en_US |
bordeaux.volume | 57 | en_US |
bordeaux.hal.laboratories | Oenologie - UMR 1366 | en_US |
bordeaux.issue | 2 | en_US |
bordeaux.institution | Université de Bordeaux | en_US |
bordeaux.institution | Bordeaux INP | en_US |
bordeaux.institution | INRAE | en_US |
bordeaux.peerReviewed | oui | en_US |
bordeaux.inpress | non | en_US |
bordeaux.import.source | hal | |
hal.identifier | hal-04206869 | |
hal.version | 1 | |
hal.popular | non | en_US |
hal.audience | Internationale | en_US |
hal.export | false | |
workflow.import.source | hal | |
dc.rights.cc | CC BY | en_US |
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