Macrowine 2021
IVES 9 IVES Conference Series 9 Application of uv-led in wine as an alternative to sulphur dioxide

Application of uv-led in wine as an alternative to sulphur dioxide

Abstract

Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011). However, the presence of sulfites at varying concentrations has been linked to allergic reactions in some consumers, such as dermatitis, urticaria, abdominal pain, among others (Vally & Thompson, 2001). UV-LED irradiation has been is an attractive technology of non-thermal nature and is an alternative to partially or totally replace the addition of SO2 to wine, due to its antimicrobial effect (Conner et al., 1998; Falguera et al., 2013). In this study, the effect of the UV-LED irradiation on the activity of Acetobacter aceti ATCC 15973 of white wine (Sauvignon blanc) and red wine (Pinot noir) was evaluated. A laboratory scale static UV LED irradiation system was designed, composed of four diodes with wavelengths of 278 nm (8-12 mW), 275 nm (3-5 mW) and 265 nm (1-3 mW) and irradiation times of 10, 20 and 30 min. The results indicate that irradiation at a wavelength of 278 nm for 30 minutes completely eliminated the A. aceti concentration (CFU/ml) in white wine. Irradiation of white wine at wavelengths of 275 and 265 nm for 30 min resulted in a logarithmic reduction of approximately 2.4. UV-LED irradiation processing of red wine was not as efficacious in eliminating A. aceti (CFU/ml), however, a logarithmic reduction of 4 was evidenced over 30 min. Therefore, the results obtained from the static UV LED irradiation process for white wine (Sauvignon blanc) and red wine (Pinot noir) showed that with diodes at a wavelength of 278 nm and a time of 30 min, the concentration of A. aceti ATCC 15973 was significantly reduced, which is relevant to control to maintain the quality of the wines. Furthermore, this technology could be an advantageous alternative to avoid the excessive use of sulphites in wine products. The effect on the final quality aspects of wine needs to be further clarified.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Fernando Salazar

Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómica y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Chile,Sebastián Pizarro, Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómica y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Chile Mariela Labbé, Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómica y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Chile Ismael Kasahara, Escuela de Alimentos, Facultad de Ciencias Agronómica y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Chile  Felipe Aguilar, Instituto de Química, Facultad de Ciencias, Pontificia Universidad Católica de Valparaíso, Chile Pablo Ulloa, Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago, Chile Liliana Godoy, Departamento de Fruticultura y Enología. Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Chile

Contact the author

Keywords

uv-led irradiation, acetobacter aceti (atcc 15973), sulphur dioxide, wines

Citation

Related articles…

Volatile organic compounds investigation in Müller Thurgau wines obtained from vineyard treated with biochar

Volatile Organic Compounds (VOCs) are responsible for the flavor and aroma of a wine. The sensory qualities of the wines depend not only on grape intrinsic characteristics, but also on extrinsic factors including the soil composition. Previous studies have shown that the application of pyrogenic carbon (biochar) can lead to a change in soil parameters. For that reason, one of the goals of the ERDF funded project «WoodUp» is the characterization and reutilization of the locally produced biochar for agricultural purposes.

Read More

Impacts of climate change on cv. Glera buds’ fruitfulness – 18 years of monitoring in the Conegliano-Valdobbiadene area, Italy

Context and purpose of the study. The vine is generally a very fertile plant when compared to other tree species.

Read More

Influence of the “terroir” (soil, climate and wine grower) on the quality of red Grenache wines in the Rhône Valley

«L’Observatoire Grenache» est un réseau de parcelles qui a été mis en place par l’Institut Rhodanien en Vallée du Rhône sur les millésimes de 1995 à 1999. Composé de 24 parcelles de Vitis vinifera L. cv Grenache noir, ce réseau vise à étudier l’influence du terroir (sol, climat et vigneron) sur la qualité des vins. Les parcelles ont été choisies afin de représenter différentes situations géographiques et géopédologiques de la vallée du Rhône. Le matériel végétal (clone, porte-greffe), la taille (cordon de Royat), la densité et l’âge de la parcelle ont été encadrées. Ainsi les conditions de milieu (sol, climat) et les pratiques du vigneron étaient les principales sources de variations.

Read More

Dimethyl sulfide transfer through wine closures during bottle aging: implications for wine aroma management

Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).

Read More

Grapevine cane pruning extract enhances plant physiological capacities and decreases phenolic accumulation in canes and leaves 

Vine cane extracts are a valuable byproduct due to their rich content of polyphenols, vitamins, and other beneficial compounds, which can affect and benefit the vine and the grapes. This study aims to evaluate the response of grapevine plants to irrigation with water supplemented with a vine cane extract, both at physiology response and phenolic composition in different parts of the plant (root, trunk, shoot, leaf, and berry).
Cane extract was obtained by macerating crushed pruning residues with warm water (5:1) and pectolytic enzymes. Two-year-old potted plants were irrigated with water (Control) while others were irrigated with cane extracts, either at 1:4 (w/v, cane extract/water; T 1:4) or at 1:8 (w/v, cane extract/water; T 1:8).

Read More