terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of plasma activated water in barrel disinfection: impact on oak wood composition

Abstract

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

In this work, the effect of the use of plasma activated water (PAW) on the volatile composition of medium toasted American oak wood was evaluated. PAW was directly for 30 minutes and fragments of oak staves, measuring 5 cm, were placed in the PAW for 24 hours. Untreated water and sulphiting of the staves by burning sulphur tablets for 15 min were used as control treatments.

The results showed that the use of PAW did not negatively influence the volatile composition of the oak wood. This treatment reduced the content of negative aroma compounds with respect to sulphited being similar to that obtained with untreated water. Furanic aldehydes increased with the use of PAW, while the rest of the analyzed compounds (lactones, volatile phenols, aldehydes and ketones, etc.) were similar to the control with untreated water. Furfural and cis-whiskylactone allowed the discrimination of the samples.

Acknowledgements: This study was financed by the Project PID2019-105367RB-C22/AEI/10.13039/501100011033.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Juana Martínez 1*, Pilar Santamaría1, Patrocinio Garijo1, Beatriz Larreina1, Isabel López-Alfaro1, Ana González-Marcos2, Lucía Gonzalez-Arenzana1

1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja). Finca La Grajera, Carretera de Burgos, km 6, 26071 Logroño, La Rioja, Spain
2Departamento de Ingeniería Mecánica. Universidad de La Rioja. Edificio Departamental. C/San José de Calasanz, 31, 26004 Logroño, La Rioja, Spain  

Contact the author*

Keywords

plasma activated water, disinfection, American oak, volatile composition

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Analysis of volatile composition of interaction between the pathogen E. necator and two grapevine varieties

Volatile organic compounds (VOCs) are emitted by nearly all plant organs of the plants, including leaves. They play a key role in the communication with other organisms, therefore they are involved in plant defence against phytopathogens. In this study VOCs from grapevine leaves of two varieties of Vitis vinifera infected by Erysiphe necator were analysed. The varieties were selected based on their susceptibility to pathogen, Kishmish Vatkana has the Ren1 resistance gene and Zamarrica showed high susceptibility in previous trials.

Association between dietary pattern and wine consumption and Alzheimer’s disease in a cohort from La Rioja (Spain)

Addressing modifiable risk factors is the most promising strategy to prevent/delay Alzheimer Disease (AD)[1]. The aim of the study was to establish the connections between dietetic habits, wine consumption and AD. Thus, 98 volunteers were recruited: 50 diagnosed as AD and 48 healthy/controls. The Food Frequency Questionnaire (FFQ) was used for dietary patterns assessment and, based on these data, the Mind Diet Score was calculated. (Poly)phenol metabolites (especially derived from wine consumption) were analyzed by UPLC-QqQ-MS/MS in 24-h urine samples to confirm dietary (poly)phenol consumption.