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Imprint
Use of UV-C technology for the stabilization of wine
Project
Project code: MRI-LBV-08-323-1030 UV-C Wein, AiF 20921 N
Contract period: 01.11.2019
- 30.04.2022
Purpose of research: Applied research
Keywords: Using new technologies, sustainability, resource efficiency, optimizing product quality, increasing productivity, improving process quality
UV-C technology is a combined process technology for stabilizing and maturing wine. It aims to inactivate microorganisms in wine without the use of heat, to preserve valuable wine constituents and to mature wines in a targeted manner (e.g. lees). The UV-C application must be adapted to the chemical composition of UV-active wine constituents, the optical density and the type and amount of microorganisms in order to achieve the stabilization and maturation goals. Specific UV-C doses in different wavelength ranges depending on the wine composition are to be determined. No adverse changes in the sensory properties are tolerable. The quality of the end product is not impaired but optimised in terms of wine stability and ripeness. It can be assumed that - a suitable UV-C system allows the inactivation of harmful organisms, in particular different Brettanomyces strains, in wine without affecting the quality of the wine. - The use of UV-C technology with variable wavelength has advantages for wine maturation and microbiological stability. - A scale-up of UV-C technology based on existing wine process technology is possible. The objectives are: - to adapt UV-C systems with the possibility to adjust the UV-C intensity for different wavelengths for the technical application in wine under consideration of fluid mechanics and energy efficiency. - to investigate the UV-C effect on microbiological and chemical stability in an extended wavelength spectrum. - to determine the inactivation kinetics of wine-relevant yeasts and bacteria - to investigate the influence of oenological parameters on the UV-C effect in wine and to formulate oenological strategies to increase UV-C effectiveness. - to investigate the transport stability of UV-C-treated wines.
Section overview
Subjects
- Viticulture
- Food Processing
- Food microbiology
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
