SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Wyk, Sanelle van; Farid, Mohammed; Silva, Filipa

doi:10.1016/j.ifset.2018.06.016

Cited by 44 publications

(31 citation statements)

References 30 publications

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“…Our results ( Figure 2) suggest that HHP treatment resulted in B. bruxellensis entering an VBNC state; the culturability was not confirmed immediately after 15-min and 25-min treatments (Figure 1a), but after the stress was removed the cells were able to grow on culture media again. Unlike the given results, van Wyk et al (2018) showed that HHP processing at 400 MPa for 5 s resulted in complete inactivation of B. bruxellensis yeast. The authors showed that culturability was not recovered during 12 months of storage, meaning that the VBNC state after HHP exposure was not observed, as is the case in our research.…”

Section: Long-term Effect Of Hhpcontrasting

confidence: 87%

“…Among the different methods employed for microbial stabilisation, SO 2 is most common, but as it is not always effective due to its potential negative effect on human health and the presence of resistant yeast strains or the occurrence of cross contaminations in cellar operations (Fabrizio et al, 2015), new technologies for preventing and controlling undesirable yeasts are being developed. One of these technologies is high hydrostatic pressure (HHP), wherein pressures between 100 and 600 MPa are employed to inactivate spoilage microorganisms in beverages and other foods (van Wyk et al, 2018). Until now, this was successfully applied for growth control of several strains of B. bruxellensis (AWRI 1499, AWRI 1608, AWRI 1613 and two strains isolated from Rioja red wines) and several strains of S. cerevisiae (CBS 1171, KCCM 1224 and different commercial strains) in must and in white, red and rosé wines (Tonello et al, 1998;Perrier-Cornet et al, 2005;Mok et al, 2006;Marx et al, 2011;González-Arenzana et al, 2016;Van Wyk and Silva, 2017a,b;Van Wyk et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, the use of SO 2 is being reconsidered due to increasing allergenic Marina Tomašević et al concerns, and researchers are investigating alternative methods to reduce the concentrations commonly added during winemaking (Santos et al, 2012;Guerrero and Cantos-Villar, 2015), wherein the use of high hydrostatic pressure (HHP) is highlighted as promising. Generally, HHP is a non-thermal batch process that utilises the application of pressures between 100 and 600 MPa to inactivate spoilage microorganisms in beverages and other foods (van Wyk et al, 2018). This is an interesting alternative to traditional food processing and preservation methods due to its limited effects on covalent bonds, and results in minimal modifications in the nutritional and sensory quality of treated products.…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

et al. 2020

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The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B. bruxellensis and sweet white wine was inoculated with S. cerevisiae yeast. Both wines were treated by HHP under 100 and 200 MPa for 1, 3, 5, 15 and 25 min. The culturability was determined immediately after the treatment and again after 30, 60 and 90 days of storage. The phenolic content and chromatic characteristics were evaluated spectrophotometrically immediately after the treatment and after 90 days of storage. The culturability of B. bruxellensis was not confirmed immediately after the most invasive treatment (200 MPa for 15 and 25 min). With the same parameters, only a decrease in the culturability of S. cerevisiae was observed. During storage, opposing results were observed for two yeasts treated with 200 MPa for 15 and 25 min: there was a complete reduction of S. cerevisiae in the wine treated, but the culturability of B. bruxellensis completely recovered in all wines, implying that B. bruxellensis yeast entered a viable but not culturable (VBNC) state after HHP exposure. Regarding the chemical analyses, applied process parameters induced a slight decrease of anthocyanins in red wine, while changes of total phenolics and total colour difference value were negligible. In conclusion, HHP could potentially be successful for microbial stabilisation of sweet wines and consequently assure a lower use of sulphur dioxide, while inactivation of B. bruxellensis could only be successful in the early stages of wine contamination.

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Section: Long-term Effect Of Hhpcontrasting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

et al. 2020

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“…Previous studies have already reported that HHP is able to inactivate undesirable microorganisms in red and white wines without affecting the sensory characteristics (Buzrul et al, 2012;Mok et al, 2006;Morata et al, 2012;Puig et al, 2008;van Wyk et al, 2018), suggesting that HHP might be a suitable alternative to reduce or replace SO 2 addition in wine production. In addition, HHP has also been proposed as a rapid and easy method for initiating the chemical reactions in wine by providing the activation energy (Liu et al, 2018;Norton and Son, 2008).…”

Section: Introductionmentioning

confidence: 99%

Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines

Lukić

Tomašević

Ćurko

et al. 2020

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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The application of innovative techniques like high hydrostatic pressure (HHP) and high power ultrasound (HPU) for food processing and preservation is one of the current topics in food science. In the enological field, these techniques have been identified as alternative methods for wine microbial stabilization and acceleration of wine aging process. Due to lack of available information about their influence on physicochemical characteristics, the aim of this work was to study the effect of HHP and HPU on sulfur dioxide and dissolved oxygen concentrations in red and white wines. The effect was evaluated immediately after the treatment and after 3, 6 and 12 months of aging in bottles. Moreover, the synergistic effect of mentioned techniques along with antioxidants additions (glutathione and SO2) was also evaluated. The results showed that the concentrations of free and total SO2 did not change immediately after HHP treatments, while after HPU processing there was no clear trend in analyzed parameters. As expected, results showed that both, free and total SO2 decreased during storage period of red and white wines. Regarding both applied techniques, slightly higher concentrations of free SO2 were observed in samples treated by HHP after 12 months of storage. Oxygen concentration slightly increased immediately after the treatments, with the highest concentration determined after HPU processing. During aging, its concentrations decreased and were similar or slightly higher than of those determined in untreated samples. Regarding the antioxidants additions, better protective effect was obtained by addition of higher concentration of SO2 than glutathione, since these samples were characterized by lower concentrations of dissolved oxygen.

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“…However, in sensitive populations SO 2 can cause allergic reactions and thus adversely affect health [ 18 ], so its use tends to be reduced. In the present literature, most studies regarding HHP-treated wines were carried out in either free-SO 2 wines [ 11 , 12 , 13 ] or in wines with only one concentration of SO 2 [ 9 , 13 , 14 , 19 , 20 ]. Recently, Christofi et al [ 21 ] performed a study where the HHP treatment was studied in combination with different SO 2 concentrations.…”

Section: Introductionmentioning

confidence: 99%

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

Lukić

Ćurko

Tomašević

et al. 2020

Foods

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The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

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SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Cited by 44 publications

References 30 publications

Inactivation of <i>Brettanomyces bruxellensis<i> and <i>Saccharomyces cerevisiae<i> in dry and sweet wines by high hydrostatic pressure

Inactivation of <i>Brettanomyces bruxellensis<i> and <i>Saccharomyces cerevisiae<i> in dry and sweet wines by high hydrostatic pressure

Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines

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

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