Microwave technology as a new tool to improve microbiological control of oak barrels: A preliminary study

  1. González-Arenzana, L. 1
  2. Santamaría, P. 1
  3. López, R. 1
  4. Garijo, P. 1
  5. Gutiérrez, A.R. 12
  6. Garde-Cerdán, T. 1
  7. López-Alfaro, I. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Food Control

ISSN: 0956-7135

Año de publicación: 2013

Volumen: 30

Número: 2

Páginas: 536-539

Tipo: Artículo

DOI: 10.1016/J.FOODCONT.2012.08.008 SCOPUS: 2-s2.0-84867633403 WoS: WOS:000313535500028 GOOGLE SCHOLAR

Otras publicaciones en: Food Control

Repositorio institucional: lockAcceso abierto Editor

Resumen

This study presents a novel microwave technology application which investigates the ability of a new equipment prototype, based on high frequency microwaves, to reduce microbial populations in oak wine barrels. American and French oak staves from highly contaminated barrels were treated. It was demonstrated that microwave treatment was able to significantly decrease the main wine associated microorganism populations from the first 8 mm of oak surfaces. However, the reduction in viable counts depended on the studied microorganism. Thus, counts were reduced by 36%-38% for total yeast, from 35% to 67% for . Brettanomyces and around 91%-100% for lactic acid bacteria and acetic acid bacteria, using a very short treatment time (3 min). Nowadays, there is not a convenient method for decontaminating barrels and microwave technology may be a more efficient treatment than currently available methods. Findings from this research suggested that microwave would be beneficial for wine industry and environment by increasing barrel functionality, reducing frequency of replacement, improving microbiological control of oak wood, as well as minimizing of preservative use. © 2012 Elsevier Ltd.