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…

Under-vine management effects on grapevine vegetative growth, gas exchange and rhizosphere microbial diversity

The use of cover crops under the vines might be an alternative to the use of herbicides or tillage, improving grapevine quality and soil characteristics. The aim of this research was to study the implications of different management strategies of the soil under the vines (herbicide, cultivation or cover crops) on grapevine growth, water and nutritional status, gas exchange parameters and belowground microbial communities.
The experimental design consisted in 4 treatments applied on 35L-potted Tempranillo vegetative grapevines with 10 replicates each grown in an open-top greenhouse in 2022 and 2023. Treatments included two cover crop species (Trifolium fragiferum and Bromus repens), herbicide (glyphosate al 36%) and an untreated control.

Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Effects of different soil types and soil management on greenhouse gas emissions 

Soil is important in the carbon cycle and the dynamics of greenhouse gases (CO2, CH4 and N2O). Key soil characteristics, such as organic matter content, texture, structure, pH and microbial activity, play a determining role in GHG emissions[1]. The objective of the study is to delimit different types of soil, with different soil management and to be able to verify the differences in CO2, CH4 and N2O emissions. The study was carried out in a vineyard of Bodegas Campo Viejo in Logroño (La Rioja), whose plant material is Vitis vinifera L. cv. Tempranillo.

Wine odors: chemicals, physicochemical and perceptive processes involved in their perception

The odors of wines are diverse, complex and dynamic and much research has been devoted to the understanding of their chemical bases. However, while the “basic” chemical part of the problem, namely the identity of the chemicals responsible for the different odor nuances, was satisfactorily solved years ago, there are some relevant questions precluding a clear understanding. These questions are related to the physicochemical interactions determining the effective volatilities of the odorants and, particularly, to the perceptual interactions between different odor molecules affecting in different ways to the final sensory outputs.

Development of a new method for detecting acetic acid bacteria in wine

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.