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

Abstract

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.

Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products

“…The antimicrobial activity of C. medica and C. zeylanicum EOs, either separately or in combination (EO mixture), was initially tested using the disk diffusion assay, as described previously [10]. In brief, 0.1 mL of a microbial suspension in 1 4 strength Ringer's solution (LabM) was spread on the suitable agar culture medium, providing initial inoculums of 10 5 or 10 7 cfu/mL. Then, sterile paper disks (Whatman no.…”

“…Low alcohol wines constitute a new, fast-growing commercial area, due to major public concerns about the serious long-term health effects associated with alcohol consumption, together with consumers' preferences, which are mostly directed by modern lifestyle and economic reasons. However, low alcohol products are sensitive to spoilage and contain considerable amounts of chemical preservatives with well-known toxicity, such as sulfur dioxide (E220) and potassium metabisulfite (E224) [1,2]. Taking into account the daily wine consumption in Western countries, it is reasonable to consider that the average consumer is often subjected to levels well over the amount generally regarded as safe [3].…”

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

“…Nevertheless, there are strict regulations regarding its use due to its toxic and allergenic effects on human health [8]. International organizations such as the Organisation Internationale de la vigne et du vin encourage SO 2 reduction [9]. Moreover, Table 1.…”

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

“…In the past few years, there is a growing interest in multidisciplinary approaches, meaning the combination of microbial, physical and chemical treatments to elaborate high-quality low- or even free-SO 2 wines [ 17 ]. Namely, due to multiple actions of SO 2 , antimicrobial and antioxidant, this additive is considered to be irreplaceable in wine production.…”

“…However, there are no studies so far where the combination of HHP and different antioxidant treatments has been tested. The use of alternative physical and chemical treatments to SO 2 in wine production was reviewed not so long ago by several authors [ 17 , 22 , 23 ]. These have investigated a lot of antioxidant and antimicrobial substitutes between which one of them is reduced glutathione (GSH).…”