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Inactivation of microorganisms in must and wine using UV-C treatment
Project
Project code: MRI-LBV-08-KA-321-1030
Contract period: 01.10.2015
- 30.11.2018
Purpose of research: Applied research
During the winemaking process it becomes necessary to control the activity of microorganisms. This includes spoiling microbes as well as auxiliary yeasts and bacteria. The reasons for controlling the microflora are safe and specific fermentations, influence on flavor and the quality of the wines as well as preservation of the product. The most common way to suppress microbial growth in must and wine is the use of sulfur dioxide, which is strongly restricted by law and increasingly refused by the customers. Alternatively, grape must can be thermally treated, which sometimes is associated with off-flavours among winemakers and requires a high energetic input and cost. It could already be shown, that microbial levels in must and wine can be significantly reduced by the exposure to UV-C light. The main task of this project is to systematically investigate the impact of UV-C treatment on must and wine. It will be evaluated to what extend wine-related microorganisms can be inactivated while undesired effects on the resulting wine are determined. These include any changes of chemical compounds that become crucial for aromatic and physical stability of the resulting wines. One goal will be to provide a solid UV-C application technology that is properly adapted to the treatment of must and wine. All physical parameters will be optimized for treatments in a closed system. The conditions that are needed for a successful inactivation will be investigated for each of the pre-selected yeasts, bacteria and fungi. The effects of UV-C treatment of grape must will become fully apparent in the resulting wines and therefore every treated grape must and wine will be chemically evaluated and tested for sensory properties. These data will reveal whether UV-C treatment is suitable for the microbial control of grape must and/or wine. In this project the risk of induced UV-C resistance will be determined as well as potentially deleterious effects on customers. Based on the results the benefit of UV-C technology for the winemaking industry can be evaluated in-depth and might prepare the ground for a possible approval in the future.
Section overview
Subjects
- Viticulture
- Food Processing
- Biotechnology
- Process engineering
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
