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Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
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Orientador(es)
Resumo(s)
SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds
in the must during the early stages of wine production, as well as undesirable bacteria and yeasts
during fermentation, thus avoiding microbial spoilage during wine production and storage. The
addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause
adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested
in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of
non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect
of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet
irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on
wine quality and microbial inactivation was explored and the technologies were compared. PEF and
HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage
yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic
flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry
as it is a continuous process, requiring only microseconds of processing time for the inactivation of
undesirable microbes in wines, with commercial scale, higher throughput production potential
Descrição
Review
Palavras-chave
sulfur dioxide pasteurization pulsed electric field high pressure processing microbial inactivation Brettanomyces
Contexto Educativo
Citação
Silva, F.V.M.; vanWyk, S. Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine. Foods 2021, 10, 2175
Editora
MDPI