Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations

Santos, M.; Nunes, Cláudia; Saraiva, Jorge A.; Coimbra, Manuel A.

doi:10.1007/s00217-011-1614-6

Cited by 156 publications

(97 citation statements)

References 104 publications

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“…The SO 2 acts as microbiological control agent in musts and wines and as enzyme inhibitor to prevent must browning and wine oxidation [6,7]. Although this addition is considered to be almost inevitable in the production of wine, it is also known that an excess SO 2 intake can cause health problems in sensitive people, particularly headaches, allergies, gastric irritation, nausea, and difficulties in breathing in asthma patients [8][9][10]. In this point of view, the International Organization of Vine and Wine (OIV) has been progressively reducing the maximum concentration authorized in wines, which is 150 mg/l for red wines and 200 mg/l for white wines nowadays (Regulation (EC) No 606/2009).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, researchers and the wine industry are looking for innovative methods that can reduce or even eliminate the use of SO 2 as preservative without significantly changing the quality attributes of wine. With this objective in mind several emerging technologies have been explored including pulsed electric fields [14], ultrahigh pressure [6,8], ultrasound [6,15] or UV irradiation [4,8,12,16,17] and natural products, including bacteriocins [6,8,18], lysozyme [6,8,18] chitosan [8,20,21] and glutation [22,23].…”

Section: Introductionmentioning

confidence: 99%

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The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

et al. 2016

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Abstract. The traditional procedure for the control of the microbiological stability of wine consists of the addition of sulfur dioxide (SO 2 ), which acts as an antimicrobial agent and also as an antioxidant. The search for alternative methods of microbiological control is important and necessary, since SO 2 is a potential allergen and consumers are increasingly looking for healthier and preservative free products. Ultraviolet radiation was tested as an innovative technology that can help reduce the amount of sulphur dioxide used in winemaking. The object of this study was to optimize the process conditions compared to the results obtained previously, and to evaluate the efficiency of microbiological stabilization and its influence on the physico-chemical characteristics, the phenolic composition and sensory profile. Thus, red wine with very low content of sulphur dioxide was subjected to UV-C radiation in two different doses 424J/l e 778J/l, and the preparation of a control wine was carried out to which 30 mg/l sulfur dioxide was added. The wines (control=UV0, UV1 and UV2) were analyzed over time (from 0 to 4 months). The results show that treatment with a lower dosage is effective in the microbiological control of the product. The wines subjected to treatment with UV-C showed an increase in intensity of colour, and the treatment does not affect the flavour and taste of the wine.Resumo: O procedimento tradicional de controlo da estabilidade microbiológica no vinho consiste na adição de dióxido de enxofre (SO 2 ), que atua como agente antimicrobiano e também antioxidante. A procura de métodos alternativos de controlo microbiológicoé importante e necessária, dado que o dióxido de enxofreé um potencial alérgeno e os consumidores procuram cada vez mais produtos saudáveis e livres de conservantes. A radiação ultravioleta tem sido estudada como uma tecnologia inovadora que pode auxiliar na redução do teor de dioxido de enxofre em enologia. O objectivo deste trabalho foi optimizar as condições do processo, face aos resultados já obtidos anteriormente, e avaliar a eficiência na estabilização microbiologica, e a sua influência nos parâmetros fisico-quimicos, na composição fenólica, e nas caracteristicas sensoriais. Assim, o vinho tinto com teor muito baixo em SO 2 foi submetido a radiação UV-C com duas doses diferentes, 424J/L e 778J/L, e procedeu-se aindaà preparação de um controlo, a que foi adicionado 30 mg/L de dióxido de enxofre. Os vinhos (UV0, UV1 e UV2) foram analisados ao longo do tempo (de 0 a 4 meses). Os resultados mostram que o tratamento com menor doseé eficaz no controlo microbiológico do produto. A análise sensorial mostrou que o tratamento com radiação UV-C não afectou o aroma e o sabor dos vinhos, inclusivamente estes vinhos foram mais pontuados no descritor intensidade da cor.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

et al. 2016

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“…Owing to the potential risks of sulphites to human health, in recent years, there is a growing tendency to reduce their concentration in musts and wines. This has promoted a concern for the development of new alternatives to the use of sulphites in oenology (Santos et al, 2012). Some of these alternatives emphasize the use of natural antimicrobial compounds from plants (e.g.…”

Section: Introductionmentioning

confidence: 99%

Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation

Rodríguez‐Bencomo

García-Ruiz

Martín-Álvarez

et al. 2014

JAS

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Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.

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“…From a physical point of view, different technologies have been used to ensure the wine microbiological stability and to prevent oxidations [37]. The main advantage of using physical methods is the nonaddition of chemical substances that may affect human health.…”

Section: Physical Technologies To Replace the Use Of So 2 In The Winementioning

confidence: 99%

“…Over the years, the addition of several chemical substances has been allowed by the OIV with different purposes. Accordingly, new antioxidant and antimicrobial additives have been evaluated as possible alternatives to the use of the SO 2 [37,52]. Particularly, the addition of dry yeasts enriched in glutathione, chitosan, and dimethyl dicarbonate, and different hydrolyzed and condensed tannins were evaluated by our research group.…”

Section: Chemical Treatments To Elaborate So 2 -Free Winesmentioning

confidence: 99%

Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

Ferrer‐Gallego¹,

Puxeu²,

Martin³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Sulfur dioxide (SO 2 ) is the most preservative used in the wine industry and has been widely applied, as antioxidant and antibacterial agent. However, the use of sulfur dioxide implicates a range of adverse clinical effects. Therefore, the replacement of the SO 2 content in wines is one of the most important challenges for scientist and winemakers. This book chapter gives an overview regarding different microbiological, physical, and chemical alternatives to elaborate high-quality SO 2 -free wines. In the present chapter, original research articles as well as review articles and results obtained by the research group of the Wine Technology Center (VITEC) are shown. This study provides useful information related to this novel and healthy type of wines, highlighting the development of winemaking strategies and procedures.

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Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations

Cited by 156 publications

References 104 publications

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation

Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

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