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Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine

Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to... IntroductionSulfur dioxide (SO2) is the most commonly used preservative in the wine industry because of its antimicrobial and antioxidant properties. Unfortunately, SO2 has some well‐known drawbacks for human health. Moreover, the addition of SO2 to wine can modify the sensory properties of the wine, by neutralising the aroma and by causing aroma defects (Raposo et al. ). Several technologies, such as pulsed electric field, ultrasound, high pressure and UV light have been proposed in order to prevent the use of SO2. In addition several chemical additives have been tested, such as colloidal silver complex, dimethyl dicarbonate, ascorbic acid, hypophosphorous acid, thiodipropionic acid, Trolox C, stannous chloride, sodium hypochlorite, Sporix and hydroxytirosol, as well as natural products such as lysozyme and bacteriocins.Postharvest ozone fumigation of grapes has been suggested as a means to produce wine without the addition of SO2 (Purovino, PC Engineering, Uggiate Trevano, Italy). In addition, postharvest ozone treatment, which is generally used for sanitation purposes, may help to increase several fractions of phenolic substances in tablegrapes and winegrapes (Artés‐Hernández et al. , Mencarelli et al. , Carbone and Mencarelli ).Ozone can change the aromatic profile of winegrapes favouring glycosylation (De Sanctis et al. ) but can also http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine

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References (35)

Publisher
Wiley
Copyright
© 2017 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12257
Publisher site
See Article on Publisher Site

Abstract

IntroductionSulfur dioxide (SO2) is the most commonly used preservative in the wine industry because of its antimicrobial and antioxidant properties. Unfortunately, SO2 has some well‐known drawbacks for human health. Moreover, the addition of SO2 to wine can modify the sensory properties of the wine, by neutralising the aroma and by causing aroma defects (Raposo et al. ). Several technologies, such as pulsed electric field, ultrasound, high pressure and UV light have been proposed in order to prevent the use of SO2. In addition several chemical additives have been tested, such as colloidal silver complex, dimethyl dicarbonate, ascorbic acid, hypophosphorous acid, thiodipropionic acid, Trolox C, stannous chloride, sodium hypochlorite, Sporix and hydroxytirosol, as well as natural products such as lysozyme and bacteriocins.Postharvest ozone fumigation of grapes has been suggested as a means to produce wine without the addition of SO2 (Purovino, PC Engineering, Uggiate Trevano, Italy). In addition, postharvest ozone treatment, which is generally used for sanitation purposes, may help to increase several fractions of phenolic substances in tablegrapes and winegrapes (Artés‐Hernández et al. , Mencarelli et al. , Carbone and Mencarelli ).Ozone can change the aromatic profile of winegrapes favouring glycosylation (De Sanctis et al. ) but can also

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jun 1, 2017

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