Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model

Abstract

The emerging trend towards the reduction of SO2 in winemaking has created a need to look for alternative methods to ensure the protection of wine against the growth of undesired species of microorganisms and to safely remove wine microorganisms. This study describes the possible application of silica nanospheres as a wine stabilisation agent, with Oenococcus oeni (DSM7008) as a model strain. The experiment was conducted firstly on model solutions of phosphate-buffered saline and 1% glucose. Their neutralising effect was tested under stirring with the addition of SiO2 (0.1, 0.25, and 0.5 mg/mL). Overall, the highest concentration of nanospheres under continuous stirring resulted in the greatest decrease in cell counts. Transmission electron microscope (TEM) and scanning electron microscopy (SEM) analyses showed extensive damage to the bacterial cells after stirring with silica nanomaterials. Then, the neutralising effect of 0.5 mg/mL SiO2 was tested in young red wine under stirring, where cell counts were reduced by over 50%. The obtained results suggest that silica nanospheres can serve as an alternative way to reduce or substitute the use of sulphur dioxide in the microbial stabilisation of wine. In addition, further aspects of following investigations should focus on the protection against enzymatic and chemical oxidation of wine.

Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review

“…However, the safety of nanosilver ions after entering the human body is not apparent. Pachnowska et al ( 16 ) believe that silica nanospheres can replace sulfur dioxide to stabilize microorganisms in wine. It is worth noting that the author's experiment is tested on one strain.…”

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Dawne i Współczesne Metody Stabilizacji Wina

“…Testy te przyniosły efekt redukcji ilości komórek w badanych próbkach, gdzie prawdopodobnym mechanizmem działania była inaktywacja poprzez mechaniczne uszkadzanie komórek lub wywoływanie stresu oksydacyjnego [15]. Przy zastosowaniu nanosfer krzemionkowych w koncentracji 0,5 mg/mL w młodym czerwonym winie uzyskano w przybliżeniu 50% redukcję [63]. Podobne nanostruktury składające się z mezoporowatej krzemionki w formie nanorurek (i z dodatkiem ditlenku tytanu) mogą także stymulować aglomerowanie komórek.…”

New Frontiers in Wine Microbiology

“…In the current Special Issue, one review [ 2 ] and eight original research papers [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 ] were released. An outline of these publications is presented here.…”

“…Keeping human health in mind, two studies evaluated strategies to reduce sulphur dioxide (SO 2 ) levels in wines. In the original research of Pachnowska et al [ 8 ], the use of silica nanoparticles (SiO 2 ) was proposed as a healthier alternative to SO 2 for microbiological stabilization. Silica nanospheres were shown to cause a disruption of Oenococcus oeni cells, leading to population reduction in young wines when treated with SiO 2 .…”