Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially Brettanomyces, from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels. In the present study the effects of two sanitation treatments (ozone and sodium hydroxide) on barrel spoilage microflora and the composition of the wine stored inside them were evaluated. The phenols of wine (38 compounds) were characterised using a UHPLC-MS during the first 3 months of wine ageing, to see possible alterations in composition due to the chemical exchange from wood to wine in presence of sanitising agents. With the same scope, a panel of 13 judges carried out sensorial analysis of wines. The results showed that the tested treatments had little effect on the organoleptic characteristics of wines, but underline the different performance of the sanitation treatments in terms of eradicating microorganisms.

Guzzon, R.; Bernard, M.; Barnaba, C.; Bertoldi, D.; Pixner, K.; Larcher, R. (2017). The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54 (3): 810-821. doi: 10.1007/s13197-017-2527-6 handle: http://hdl.handle.net/10449/62536

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

Guzzon, R.
Primo
;
Barnaba, C.;Bertoldi, D.;Larcher, R.
Ultimo
2017-01-01

Abstract

Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially Brettanomyces, from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels. In the present study the effects of two sanitation treatments (ozone and sodium hydroxide) on barrel spoilage microflora and the composition of the wine stored inside them were evaluated. The phenols of wine (38 compounds) were characterised using a UHPLC-MS during the first 3 months of wine ageing, to see possible alterations in composition due to the chemical exchange from wood to wine in presence of sanitising agents. With the same scope, a panel of 13 judges carried out sensorial analysis of wines. The results showed that the tested treatments had little effect on the organoleptic characteristics of wines, but underline the different performance of the sanitation treatments in terms of eradicating microorganisms.
Barrel
Ozone
Simple phenols
Spoilage microflora
Wine
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2017
Guzzon, R.; Bernard, M.; Barnaba, C.; Bertoldi, D.; Pixner, K.; Larcher, R. (2017). The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54 (3): 810-821. doi: 10.1007/s13197-017-2527-6 handle: http://hdl.handle.net/10449/62536
File in questo prodotto:
File Dimensione Formato  
2017 Guzzon et al.pdf

solo utenti autorizzati

Tipologia: Versione editoriale (Publisher’s layout)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 705.35 kB
Formato Adobe PDF
705.35 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/62536
Citazioni
  • ???jsp.display-item.citation.pmc??? 1
  • Scopus 18
  • ???jsp.display-item.citation.isi??? 15
social impact