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Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine

Leo Gracin ; Prehrambeno - biotehnološki fakultet
Stela Križanović
Anet Režek Jambrak ; Prehrambeno - biotehnološki fakultet
Marina Tomašević ; Prehrambeno - biotehnološki fakultet
Karla Kelšin ; Prehrambeno - biotehnološki fakultet
Katarina Lukić ; Prehrambeno - biotehnološki fakultet
Karin Kovačević Ganić ; Prehrambeno - biotehnološki fakultet

Puni tekst: engleski, pdf (701 KB) str. 107-112 preuzimanja: 132* citiraj
APA 6th Edition
Gracin, L., Križanović, S., Režek Jambrak, A., Tomašević, M., Kelšin, K., Lukić, K. i Kovačević Ganić, K. (2017). Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12 (3-4), 107-112. Preuzeto s https://hrcak.srce.hr/197766
MLA 8th Edition
Gracin, Leo, et al. "Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 12, br. 3-4, 2017, str. 107-112. https://hrcak.srce.hr/197766. Citirano 21.09.2020.
Chicago 17th Edition
Gracin, Leo, Stela Križanović, Anet Režek Jambrak, Marina Tomašević, Karla Kelšin, Katarina Lukić i Karin Kovačević Ganić. "Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 12, br. 3-4 (2017): 107-112. https://hrcak.srce.hr/197766
Harvard
Gracin, L., et al. (2017). 'Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12(3-4), str. 107-112. Preuzeto s: https://hrcak.srce.hr/197766 (Datum pristupa: 21.09.2020.)
Vancouver
Gracin L, Križanović S, Režek Jambrak A, Tomašević M, Kelšin K, Lukić K i sur. Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2017 [pristupljeno 21.09.2020.];12(3-4):107-112. Dostupno na: https://hrcak.srce.hr/197766
IEEE
L. Gracin, et al., "Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.12, br. 3-4, str. 107-112, 2017. [Online]. Dostupno na: https://hrcak.srce.hr/197766. [Citirano: 21.09.2020.]

Sažetak
Brettanomyces bruxellensis is one of the most important spoilage microorganisms in winemaking. It is harmful for wine industry because it produces volatile phenols, compounds primarily responsible for off-odours in wine. One of the possible solutions for preventing its growth is using new non-thermal processing technologies. The aim of this study was to investigate the application of one non-thermal processing technology, high power ultrasound and its combination with heating (thermosonication) on the inactivation of B. bruxellensis in red wine in batch systems. Various parameters, such as treatment duration (1, 2, 3, 6, 10 and 15 minutes), temperature (25, 35, 40 and 43 ºC) and probe diameter (12.7 mm and 19.1 mm), were examined. The combination of high power ultrasound and heating (thermosonication) proved to be a better method compared to solely using high power ultrasound. However, the production of volatile phenols by B. bruxellensis was also reduced after high power ultrasound treatment. The optimal treatment of 3 min at 43 ºC with high power sonicator at ultrasound frequency of 20 kHz with 12.7 mm diameter ultrasonic probe for complete inactivation of B. bruxellensis was determined.

Ključne riječi
red wine; spoilage yeast; B. bruxellensis; high power ultrasound treatment; thermosonication

Hrčak ID: 197766

URI
https://hrcak.srce.hr/197766

Posjeta: 277 *