Ultrasound is one of the most promising non-thermal an emerging technique in food technology. The objective of the present work was to evaluate the effect of different ultrasonic treatments on the most important wine microbiota (Saccharomyces and non-Saccharomyces yeasts and lactic acid bacteria). Two stages were carried out: the assessment step, where six different ultrasonic treatments (with varying power, time, and pulses) were used on Saccharomyces cerevisiae, Brettanomyces spp., and Lactiplantibacillus plantarum; and the validation step, where two chosen ultrasonic treatments were used on Zigosaccharomyces bailli, Brettanomyces spp., Saccharomyces cerevisiae, Saccharomyces bayanus, Pichia membranifaciens, Schizosaccharomyces pombe, and Hanseniaspora osmophila. The most sensitive microorganism was Brettanomyces spp., and the most resistant was Lactiplantibacillus plantarum. Ultrasonic treatments had varying effects on vitality (delay of growth or maximum OD reduction) and on viability (reduction of microbial growth).

超声波是食品技术中最有前途的非热能新兴技术之一。本工作的目的是评估不同超声波处理对最重要的葡萄酒微生物群（酵母菌和非酵母菌和乳酸菌）的影响。进行了两个阶段：评估步骤，其中对酿酒酵母、酒香酵母和植物乳杆菌使用六种不同的超声波处理（具有不同的功率、时间和脉冲） ；和验证步骤，其中对Zigosaccharomyces bailli、Brettanomyces spp. 使用了两种选择的超声波处理，Saccharomyces cerevisiae、Saccharomyces bayanus、Pichia membranifaciens、Schizosaccharomyces pombe和Hanseniaspora osmophila。最敏感的微生物是酒香酵母，抗性最强的是植物乳杆菌。超声波处理对活力（生长延迟或最大 OD 减少）和活力（微生物生长减少）有不同的影响。