Document Type
Thesis
Date of Degree Completion
Fall 2015
Degree Name
Master of Science (MS)
Department
Biology
Committee Chair
Holly Pinkart
Second Committee Member
Jennifer Dechaine
Third Committee Member
Jim Johnson
Abstract
The use of shortwave ultraviolet (UVc) 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 UVc 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 UVc sterilization in the wine industry with suggested areas for further study are discussed.
Recommended Citation
Williams, Brian D., "Efficacy of Ultraviolet Radiation to Control Lactic Acid Bacteria in Wine Must" (2015). All Master's Theses. 279.
https://digitalcommons.cwu.edu/etd/279
Language
English
Included in
Food Biotechnology Commons, Food Processing Commons, Molecular Biology Commons, Other Food Science Commons, Other Microbiology Commons, Viticulture and Oenology Commons