An<i>in vitro</i>and<i>in vivo</i>evaluation of peroxyacetic acid as an alternative sanitizer for wine barrels

Solis, Maria de Lourdes Alejandra Aguilar; Gadoury, David M.; Worobo, Randy W.

doi:10.1051/ctv/20163101041

Cited by 3 publications

(3 citation statements)

References 12 publications

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“…Considering the density of the PAA-based sanitizer, this corresponds to 168 mg/L PAA. Only one study has investigated the applicability of PAA to sanitize wine barrels . The authors found that the treatment of contaminated barrels with 200 mg/L PAA for 1 week resulted in no detectable wine spoilage microorganisms.…”

Section: Chemical Sanitization Methodsmentioning

confidence: 99%

“…Only one study has investigated the applicability of PAA to sanitize wine barrels. 56 The authors found that the treatment of contaminated barrels with 200 mg/L PAA for 1 week resulted in no detectable wine spoilage microorganisms. A study examining the effect of PAA on the volatile composition of oak wood established that a 24h soak with 200 mg/L PAA significantly reduced the concentrations of key aroma compounds such as 5hydroxymethylfurfural, 4-ethylguaiacol, eugenol, cis-and trans-isoeugenol, and 4-methylsyringol, whereas the lower concentration treatment at 120 mg/L only significantly reduced 5-hydroxymethylfurfural.…”

Section: ■ Introductionmentioning

confidence: 99%

“…51 Only a few reports on the application of PAA for winery sanitization are presented in literature. In vitro studies have been performed to assess its efficacy to eradicate wine spoilage yeasts in the planktonic state, 56 whereas another study evaluated its efficacy against wine spoilage yeast and bacteria, both in the planktonic and biofilm states. 57 Furthermore, Duarte et al 58 assessed the efficacy of a PAA-based sanitizer containing 15% (w/w) PAA in reducing yeasts and in lactic and acetic acid bacteria in stainless steel tanks and found that an in-use concentration of 0.1% (v/v) was effective to achieve complete sanitization.…”

Section: ■ Introductionmentioning

confidence: 99%

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Sanitization of Oak Barrels for Wine—A Review

Stadler

Fischer

2020

J. Agric. Food Chem.

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Oak barrels form an integral part of wine production, especially that of high-quality wines where they are implemented as fermentation and aging vessels. Insufficient cleaning and sanitization of barrels can result in microbial spoilage which may have a detrimental impact on wine quality. To date, no review has been published on the various sanitization methods for wine barrels. The objective of this review is to provide an overview of the sanitization methods used in wineries from conventional techniques like the use of sulfur dioxide and steam to alternative and new approaches using ozone and high-power ultrasound. The methods’ efficacies are outlined in terms of their ability to eradicate spoilage microorganisms such as Brettanomyces and acetic or lactic acid bacteria. Furthermore, their advantages and drawbacks are described together with their influence on physicochemical properties of the wood. Finally, limitations in existing knowledge are discussed and areas that merit further research are identified.

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Section: Chemical Sanitization Methodsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

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Sanitization of Oak Barrels for Wine—A Review

Stadler

Fischer

2020

J. Agric. Food Chem.

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Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid

Nascimento

Prado-Silva

Brandão

et al. 2022

International Journal of Food Microbiology

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Optimizing concentrations and contact times of cleaning and sanitizing agents for inactivating winery spoilage microorganisms

Marx

Oberholster

2019

BIO Web Conf.

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Microbial management is one of the most critical aspects of winery operations and is normally achieved via chemical control. This study sought to optimize winery cleaning and sanitation protocols for the management of winery spoilage microorganisms by applying multiple techniques commonly found in clinical health settings to winery-relevant conditions. The minimum inhibitory concentration and minimum biocidal concentration assay and a modified minimum biofilm inactivation assay were performed for three common winery spoilage yeast (S. cerevisiae, B. bruxellensis, Z. baili). Results indicate that inhibitory and biocidal concentrations vary dramatically between organisms but are largely in line with established application rates for inactivation of all cells in planktonic and biofilm physiologies. Dual-channel fluorescence staining was employed to determine minimum inactivation time for S. cerevisiae using two peracetic acid concentrations. Propidium Iodide and SYBR Green 1 stains were validated as a live/dead proxy (R2 = 0.99) and used to determine the contact time required to inactivate cell suspensions. Peracetic acid treatment trials indicate that S. cerevisiaepopulations are inactivated in five minutes or less at concentrations of 1−1.5 mg/L. In conjunction, these experiments provide insight for winemakers to critically think about cleaning and sanitation protocols and how to optimize these processes.

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Anin vitroandin vivoevaluation of peroxyacetic acid as an alternative sanitizer for wine barrels

Cited by 3 publications

References 12 publications

Sanitization of Oak Barrels for Wine—A Review

Sanitization of Oak Barrels for Wine—A Review

Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid

Optimizing concentrations and contact times of cleaning and sanitizing agents for inactivating winery spoilage microorganisms

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