Afficher la notice abrégée

Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBRENIAUX, Marion
hal.structure.identifierLEB Aquitaine Transfert-ADERA
dc.contributor.authorBONNAUDIN, Fabrice
hal.structure.identifierLEB Aquitaine Transfert-ADERA
dc.contributor.authorRUFFIÉ, Gilles
hal.structure.identifierBordeaux Imaging Center [BIC]
dc.contributor.authorPETREL, Melina
hal.structure.identifierBordeaux Imaging Center [BIC]
dc.contributor.authorSVAHN, Isabelle
hal.structure.identifierBordeaux Imaging Center [BIC]
dc.contributor.authorGONTIER, Etienne
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Rémy
dc.date.accessioned2023-12-04T10:05:55Z
dc.date.available2023-12-04T10:05:55Z
dc.date.issued2023-04-05
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/186324
dc.description.abstractEnThe 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.isoENen_US
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.subject.enmicrowaves
dc.subject.enthermal death curves
dc.subject.enwine
dc.subject.enWeibull model
dc.title.enEffect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2023.57.2.7180en_US
dc.subject.halSciences du Vivant [q-bio]en_US
bordeaux.journalOENO Oneen_US
bordeaux.page1 - 12en_US
bordeaux.volume57en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue2en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-04206869
hal.version1
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcehal
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=OENO%20One&rft.date=2023-04-05&rft.volume=57&rft.issue=2&rft.spage=1%20-%2012&rft.epage=1%20-%2012&rft.au=BRENIAUX,%20Marion&BONNAUDIN,%20Fabrice&RUFFI%C3%89,%20Gilles&PETREL,%20Melina&SVAHN,%20Isabelle&rft.genre=article


Fichier(s) constituant ce document

Thumbnail
Nom:
OENO_OenoOne_2023_Breniaux.pdf
Taille:
1.522Mo
Format:
PDF
Voir/Ouvrir

Ce document figure dans la(les) collection(s) suivante(s)

Afficher la notice abrégée