BRENIAUX, Marion; BONNAUDIN, Fabrice; RUFFIÉ, Gilles; PETREL, Melina; SVAHN, Isabelle; GONTIER, Etienne; GHIDOSSI, Rémy

doi:10.20870/oeno-one.2023.57.2.7180

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

BONNAUDIN, Fabrice
LEB Aquitaine Transfert-ADERA

RUFFIÉ, Gilles
LEB Aquitaine Transfert-ADERA

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OENO One. 2023-04-05, vol. 57, n° 2, p. 1 - 12

Résumé en anglais

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.< Réduire

Mots clés en anglais

microwaves

thermal death curves

wine

Weibull model

URI

https://oskar-bordeaux.fr/handle/20.500.12278/186324

DOI

http://dx.doi.org/10.20870/oeno-one.2023.57.2.7180

Unités de recherche

Oenologie - UMR 1366

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

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Résumé en anglais

Mots clés en anglais

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