Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN

Prediction of Effective Steam Sterilization Times for Wine Barrels Using a Mathematical Modeling Approach

Ruiye Yao, Grace Kwong, Konrad V. Miller, David E. Block
Am J Enol Vitic. October 2020 : ajev.2020.20047; published ahead of print October 09, 2020 ; DOI: 10.5344/ajev.2020.20047
Ruiye Yao
1Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Grace Kwong
2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Konrad V. Miller
2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616
3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
David E. Block
2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616
3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: deblock@ucdavis.edu
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

Oak barrels are often used to give wine, beer, and distilled beverages flavors and colors. However, microorganisms can penetrate into the wood, making cleaning and sterilization difficult. This can lead to undesired microbial growth in the contents of the barrel during subsequent use. Information on heat penetration into barrel staves during steam treatment and associated thermal inactivation rates is scarce. Therefore, we incorporated heat transfer and Arrhenius-type death kinetics to build a mathematical model to predict the killing rate of the microorganisms when steam sterilizing a wooden barrel. First, we use this model to predict temperature profiles in barrel staves as a function of distance from the steamed surface and time of steaming. Next we evaluated the thermal inactivation of microorganisms at 0.8 cm into the stave (the maximum wine penetration depth into a stave) to calculate the time needed to achieve 5-log reduction in live cells. Using this approach, we found that the required sterilization times for Brettanomyces bruxellensis, Saccharomyces cerevisiae, and Leuconostoc mesenteroides are 9 minutes, 12 minutes, and 200 minutes, respectively. This result is useful for winemakers to determine how long they desire to steam a barrel to prevent growth and contamination of key microbes in their wine.

  • Brettanomyces
  • heat transfer
  • lactic acid bacteria
  • oak barrel
  • Saccharomyces cerevisiae
  • steam sterilization
  • Received July 2020.
  • Revision received September 2020.
  • Accepted September 2020.
  • ©2020 by the American Society for Enology and Viticulture

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

Next
Back to top
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Prediction of Effective Steam Sterilization Times for Wine Barrels Using a Mathematical Modeling Approach
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Prediction of Effective Steam Sterilization Times for Wine Barrels Using a Mathematical Modeling Approach
Ruiye Yao, Grace Kwong, Konrad V. Miller, David E. Block
Am J Enol Vitic.  October 2020  ajev.2020.20047;  published ahead of print October 09, 2020 ; DOI: 10.5344/ajev.2020.20047

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Prediction of Effective Steam Sterilization Times for Wine Barrels Using a Mathematical Modeling Approach
Ruiye Yao, Grace Kwong, Konrad V. Miller, David E. Block
Am J Enol Vitic.  October 2020  ajev.2020.20047;  published ahead of print October 09, 2020 ; DOI: 10.5344/ajev.2020.20047
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Risk of Spotted-Wing Drosophila Injury and Associated Increases in Acetic Acid in Minnesota Winegrapes
  • Genetic Characterization of Grapevine Varieties from Emilia-Romagna (Northern Italy) Discloses Unexplored Genetic Resources
Show more Research Note

Similar Articles

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • Collections
  • Free Sample Issue

Information For

  • Open Access and Subscription Publishing
  • Authors
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2021 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire