Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking

Abstract

In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.

Characteristics of Radio Frequency Dielectric Barrier Discharge Using Argon Doped with Nitrogen at Atmospheric Pressure

“…As is well known, plasma-processing technology has become a key technology in semiconductor, microelectronics, materials, medical and other industries and has shown its good economic and environmental benefits. Compared with the plasma produced by discharge under low pressure, the plasma produced by discharge at atmospheric pressure has the advantages of high production efficiency, realizing continuous production and low cost because it provides a chamber-free and low-cost route for industrial applications [ 1 , 2 , 3 ]. Among the various forms of atmospheric discharge [ 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 ], atmospheric pressure glow discharge (APGD) has become a research hotspot because of its volume and uniformity.…”

Frontiers in Atmospheric Pressure Plasma Technology

“…On the basis of the background outlined above, this Special Issue of Applied Sciences entitled "Frontiers in Atmospheric Pressure Plasma Technology" includes eight original papers [1][2][3][4][5][6][7][8] and two reviews [9,10] providing new insights into the application of atmospheric pressure plasma technology.…”

“…Moreover, Huzum and Nastuta [5] were using helium atmospheric pressure plasma jet source in the treatment of white grapes juice for winemaking purposes. Based on principles of dielectric barrier discharge, an atmospheric pressure plasma jet in helium was used to treat two types of grape white fresh musts, after that, the resulting 1 and 2 year old wine was characterized and the correlation of plasma parameters (mean power, current density, RONS) and the physico-chemical proprieties (pH values, BRIX, UV-Vis and FTIR spectroscopy, CIE L*a*b* and RGB ) of white must and wine were assessed.…”

Pilot study on the use of cold atmospheric plasma for preservation of bread

“…The current study shows the activity of plasma agents on the microbial population, the surface sanitation of raw products in food processing, and future novelties in the food technology [11][12][13] . There are reports on the application of non-thermal plasma for beverages such as fresh juices and wine [13][14][15][16][17][18][19][20] .…”