{"id":{"repo_id":"central-wash","oai_identifier":"oai:digitalcommons.cwu.edu:etd-1292"},"canonical_url":"https://search.dev.ndltd.org/etd/central-wash/oai:digitalcommons.cwu.edu:etd-1292","repository":{"repo_id":"central-wash","name":"Central Washington University","base_url":"https://digitalcommons.cwu.edu/do/oai/"},"display":{"title":"Efficacy of Ultraviolet Radiation to Control Lactic Acid Bacteria in Wine Must","abstract":"The use of shortwave ultraviolet (UV<sub>c</sub>) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the sterilizer in a single pass using an aquarium pump. LAB were quantified pre- and post-treatment using a dilution series on MRS agar. The UV<sub>c</sub> treatment resulted in a significant reduction of LAB by an average of 52.7% with a 95% confidence interval for three replicates of three trials<sub>.</sub> These data are compared to industry standards and applications of UV<sub>c</sub> sterilization in the wine industry with suggested areas for further study are discussed.","abstract_html":"The use of shortwave ultraviolet (UV&lt;sub&gt;c&lt;/sub&gt;) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the sterilizer in a single pass using an aquarium pump. LAB were quantified pre- and post-treatment using a dilution series on MRS agar. The UV&lt;sub&gt;c&lt;/sub&gt; treatment resulted in a significant reduction of LAB by an average of 52.7% with a 95% confidence interval for three replicates of three trials&lt;sub&gt;.&lt;/sub&gt; These data are compared to industry standards and applications of UV&lt;sub&gt;c&lt;/sub&gt; sterilization in the wine industry with suggested areas for further study are discussed.","abstract_has_math":false,"creators":["Williams, Brian D."],"institution":null,"degree_name":"Master of Science (MS)","degree_level":null,"degree_discipline":"Biology","degree_department":null,"school":null,"contributors":["Holly Pinkart","Jennifer Dechaine","Jim Johnson"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-01-01T08:00:00Z","date_published":"2015-01-01T08:00:00Z","updated_at":"2026-07-24T01:36:42Z","subjects":["Washington","lactobacillus","sterilization","LAB","Food Biotechnology","Food Processing","Molecular Biology","Other Food Science","Other Microbiology","Viticulture and Oenology"],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.cwu.edu/etd/279","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Holly Pinkart","Jennifer Dechaine","Jim Johnson"]},{"key":"dc:creator","label":"Author","values":["Williams, Brian D."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2016-01-19T08:00:00Z"]},{"key":"dc:type","label":"Dc Type","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Biology"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Washington","lactobacillus","sterilization","LAB","Food Biotechnology","Food Processing","Molecular Biology","Other Food Science","Other Microbiology","Viticulture and Oenology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.cwu.edu/etd/279"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The use of shortwave ultraviolet (UV<sub>c</sub>) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the sterilizer in a single pass using an aquarium pump. LAB were quantified pre- and post-treatment using a dilution series on MRS agar. The UV<sub>c</sub> treatment resulted in a significant reduction of LAB by an average of 52.7% with a 95% confidence interval for three replicates of three trials<sub>.</sub> These data are compared to industry standards and applications of UV<sub>c</sub> sterilization in the wine industry with suggested areas for further study are discussed."]},{"key":"dc:title","label":"Title","values":["Efficacy of Ultraviolet Radiation to Control Lactic Acid Bacteria in Wine Must"]}]}],"canonical_facts":{"dc:contributor":["Holly Pinkart","Jennifer Dechaine","Jim Johnson"],"dc:creator":["Williams, Brian D."],"dc:date.available":["2016-01-19T08:00:00Z"],"dc:description.abstract":["The use of shortwave ultraviolet (UV<sub>c</sub>) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the sterilizer in a single pass using an aquarium pump. LAB were quantified pre- and post-treatment using a dilution series on MRS agar. The UV<sub>c</sub> treatment resulted in a significant reduction of LAB by an average of 52.7% with a 95% confidence interval for three replicates of three trials<sub>.</sub> These data are compared to industry standards and applications of UV<sub>c</sub> sterilization in the wine industry with suggested areas for further study are discussed."],"dc:identifier":["https://digitalcommons.cwu.edu/etd/279"],"dc:language":["English"],"dc:subject":["Washington","lactobacillus","sterilization","LAB","Food Biotechnology","Food Processing","Molecular Biology","Other Food Science","Other Microbiology","Viticulture and Oenology"],"dc:title":["Efficacy of Ultraviolet Radiation to Control Lactic Acid Bacteria in Wine Must"],"dc:type":["Text"],"thesis:degree_discipline":["Biology"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:36:42Z"}