Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

Detalhes bibliográficos
Autor(a) principal: Silva, Filipa V.M.
Data de Publicação: 2021
Outros Autores: Van Wyk, Sanelle
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/22116
Resumo: Review
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spelling Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Winesulfur dioxidepasteurizationpulsed electric fieldhigh pressure processingmicrobial inactivationBrettanomycesReviewSO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potentialMDPIRepositório da Universidade de LisboaSilva, Filipa V.M.Van Wyk, Sanelle2021-09-30T13:55:53Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22116engSilva, F.V.M.; vanWyk, S. Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine. Foods 2021, 10, 2175https://doi.org/10.3390/ foods10092175info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:51:41Zoai:www.repository.utl.pt:10400.5/22116Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:36.815296Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
title Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
spellingShingle Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
Silva, Filipa V.M.
sulfur dioxide
pasteurization
pulsed electric field
high pressure processing
microbial inactivation
Brettanomyces
title_short Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
title_full Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
title_fullStr Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
title_full_unstemmed Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
title_sort Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
author Silva, Filipa V.M.
author_facet Silva, Filipa V.M.
Van Wyk, Sanelle
author_role author
author2 Van Wyk, Sanelle
author2_role author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Silva, Filipa V.M.
Van Wyk, Sanelle
dc.subject.por.fl_str_mv sulfur dioxide
pasteurization
pulsed electric field
high pressure processing
microbial inactivation
Brettanomyces
topic sulfur dioxide
pasteurization
pulsed electric field
high pressure processing
microbial inactivation
Brettanomyces
description Review
publishDate 2021
dc.date.none.fl_str_mv 2021-09-30T13:55:53Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/22116
url http://hdl.handle.net/10400.5/22116
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Silva, F.V.M.; vanWyk, S. Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine. Foods 2021, 10, 2175
https://doi.org/10.3390/ foods10092175
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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