Efficacy of Ultraviolet Radiation to Control Lactic Acid Bacteria in Wine Must

The use of shortwave ultraviolet (UV_c) 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_c 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_. These data are compared to industry standards and applications of UV_c sterilization in the wine industry with suggested areas for further study are discussed.

Name thesis:degree_name

Master of Science (MS)

Discipline thesis:degree_discipline

Biology

Year dc:date.available

2015

Author dc:creator

• Williams, Brian D.

Contributors dc:contributor

• Holly Pinkart
• Jennifer Dechaine
• Jim Johnson

• Washington
• lactobacillus
• sterilization
• LAB
• Food Biotechnology
• Food Processing
• Molecular Biology
• Other Food Science
• Other Microbiology
• Viticulture and Oenology

Language dc:language

English

Repository record dc:identifier

https://digitalcommons.cwu.edu/etd/279

OAI identifier oai:identifier

oai:digitalcommons.cwu.edu:etd-1292