The use of plasma activated water in barrel disinfection: impact on oak wood composition
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.
Issue: ICGWS 2023
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