BRENIAUX, Marion; RENAULT, Philippe; MEUNIER, Fabrice; GHIDOSSI, Remy

doi:10.3390/beverages5010010

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BRENIAUX, Marion

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

RENAULT, Philippe
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MEUNIER, Fabrice

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Beverages. 2019, vol. 5, n° 1, p. 10

Résumé en anglais

This study aims to investigate the ability of high power ultrasound (HPU) to ensure oak barrel sterilization and wood structure preservation. Optimization was performed in terms of temperature and time and the impact of the HPU process on the porous material was also characterized. In this research, several wood characteristics were considered, such as the specific surface area, hydrophobicity, oxygen desorption and spoilage microorganisms after treatment. The study showed that the microbial stabilization could be obtained with HPU 60 °C/6 min. The results obtained show that microorganisms are impacted up to a depth of 9 mm, with a Brettanomyces bruxellensis population < 1 log CFU/g. The operating parameters used during the HPU treatment can also impact on wood exchange surface and oxygen desorption kinetics indicating that tartrate is removed. Indeed, the total oxygen desorption rate was recovered after HPU treatment, close to a new oak barrel, and thus may indicate that there is no impact on the ultrastructure (vessel, pore size or rays). Finally, wood wettability can also be impacted, depending on the temperature and the duration of exposure.< Réduire

Mots clés en anglais

High power ultrasound

Wine aging

Regeneration

Sanitation

Brettanomyces

Oak wood barrel

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Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

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