Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment

Abstract

These results could be of significant importance in developing new winemaking technologies for an innovative yeast fermentation control process for 'biological wine'.

Wine Features Related to Safety and Consumer Health: An Integrated Perspective

“…The effects of electrochemical treatments and pulsed electric fields on the growth and metabolism of wine yeast have been studied (Ranalli et al, 2002) and applied for controlling grape must fermentation in winemaking (Lustrato et al, 2003). These treatments could be an alternative to the use of SO 2 since they are capable of destroying microorganisms and some enzymes while maintaining the characteristics of food products (Benicho et al, 2002).…”

Colloidal silver complex as an alternative to sulphur dioxide in winemaking

“…Microbiologically, SO 2 has an important antiseptic function that has been proven to be specifically selective towards both acetic and lactic acid bacteria, and it also helps to determine the yeast population present: apiculate yeasts are almost totally inhibited at concentrations lower than 50 mg/L SO 2 , whereas elliptical yeasts, particularly Saccharomyces cerevisiae, have a higher resistance and can survive SO 2 levels up to 1200 mg/L (Lustrato et al, 2003). Furthermore, SO 2 exhibits an important antioxidant function that helps to reduce the effects of dissolved oxygen, and it also inhibits the enzymes polyphenoloxidase, tyrosinase and peroxidase, which are endogenous in the grape and also come from fungal infections (Romano & Suzzi, 1993).…”

“…Some of the substances and/or treatments that have been assayed are Low Electric Current (LEC) (Lustrato et al, 2003), Pulsed Electric Field (PEF) (Garde-Cerdán, Marsellés-Fontanet, Arias-Gil, Ancín-Azpilicueta, & Martín-Belloso, 2008) and the use of lysozyme and oenological tannins, combined or separately (Sonni, Cejudo-Bastante, Chinnici, Natalia, & Riponia, 2009). …”

A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content

“…There has been some research and work by commercial companies on the reduction or replacement of sulphur dioxide in winemaking; with regards to the production of biological wine, alternatives have been sought that use substitute products (Panagiotakopoulou and Morris, 1991;Main and Morris, 1991;Marcillaud and Donè che, 1997) or radiation or electrochemical treatment (Lustrato et al, 2003;Wilson et al, 2003). No effective replacement has been suggested, however Legislation allows the use of sorbic and ascorbic acid in order to increase the antimicrobial and antioxidant capacity of sulphur dioxide, respectively (Kourakou-Dragona, 1998).…”