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…

Différenciation de parcelles de Chenin du Val de Loire, a l’aide de l’etude des flores fongiques des raisins, en utilisant l’outil DGGE

Depuis le millésime 2002, une étude est menée sur la diversité de la flore fongique de parcelles du cépage chenin, situées essentiellement sur les appellations de Vouvray et Montlouis ; deux appellations séparées par le fleuve nommé la Loire. Les parcelles se situent dans des conditions pédoclimatiques différentes, qui se retrouvent au travers des suivis de maturité et l’état sanitaire.

Read More

Genetic causes of SO2 consumption in Saccharomyces cerevisiae

SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation.

Read More

Vineyard management strategies adopted to mitigate the impacts of climate change affect the evolution of phenolics and color during bottle aging of Aglianico wines

In recent years several strategies have been proposed to cope with the effect of climate change on grape berry quality but only a few studies have dealt with the influence of management practices implemented in the field (e.g. irrigation,summer pruning, etc.), on the evolution of wines over time. 

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

Terroir zoning in appellation campo de borja (northeast Spain): Preliminary results

The components and methodology for characterization of the terroir have been described by Gómez-Miguel & Sotés (1993-2014, 2003) and Gómez-Miguel (2011) taking into account the full range of environmental factors (i.e: climate, lithology, vegetation, topography, soils, altitude, etc.), landscape variables (derived from photo-interpretation and a digital elevation model), and specific variables to the country’s viticulture (i.e: size and distribution of the vineyards, varieties, phenology, productivity, quality, designation regulations, etc.).

Read More