Ozone represents a potent antimicrobial compound that is already proposed as a possible sanitizing agent, especially for surface decontamination of fruits and vegetables. The main objective of this study was to evaluate the effect of ozone, either in aqueous or gaseous form, on wine grapemycobiota and its impact during spontaneous and inoculated fermentations. Gaseous (32±1 μL/L, 12 and 24 h) and aqueous (5±0.25mg/L, 6 and 12min) ozone were tested as sanitizing treatments. A multiphasic approach was used employing culture-dependent (traditional plate counts) and -independent techniques, based on DNA and RNA amplification (PCR-denaturing gradient gel electrophoresis [DGGE] and reverse transcription PCR [RT-PCR]-DGGE), respectively. Microbiological analysis data highlighted a reduction of N0.5 Log CFU/mL of the total yeasts present on grape berry surfaces after ozone treatments, mainly due to the reduction of apiculate yeasts. The chemical analysis of the wines, produced from the treated grapes, showed higher acetic acid content in the untreated spontaneous fermentations (0.52 g/L) compared to the treated (ranged from 0.16 to 0.38 g/L), while all fermentation-inoculated wines contained higher amounts of pleasant volatile compounds.

Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties

CRAVERO, FRANCESCO;ENGLEZOS, VASILEIOS
Co-first
;
RANTSIOU, KALLIOPI;GIACOSA, SIMONE;RIO SEGADE, SUSANA;GERBI, Vincenzo;ROLLE, Luca Giorgio Carlo;COCOLIN, Luca Simone
Last
2016

Abstract

Ozone represents a potent antimicrobial compound that is already proposed as a possible sanitizing agent, especially for surface decontamination of fruits and vegetables. The main objective of this study was to evaluate the effect of ozone, either in aqueous or gaseous form, on wine grapemycobiota and its impact during spontaneous and inoculated fermentations. Gaseous (32±1 μL/L, 12 and 24 h) and aqueous (5±0.25mg/L, 6 and 12min) ozone were tested as sanitizing treatments. A multiphasic approach was used employing culture-dependent (traditional plate counts) and -independent techniques, based on DNA and RNA amplification (PCR-denaturing gradient gel electrophoresis [DGGE] and reverse transcription PCR [RT-PCR]-DGGE), respectively. Microbiological analysis data highlighted a reduction of N0.5 Log CFU/mL of the total yeasts present on grape berry surfaces after ozone treatments, mainly due to the reduction of apiculate yeasts. The chemical analysis of the wines, produced from the treated grapes, showed higher acetic acid content in the untreated spontaneous fermentations (0.52 g/L) compared to the treated (ranged from 0.16 to 0.38 g/L), while all fermentation-inoculated wines contained higher amounts of pleasant volatile compounds.
87
134
141
Aqueous ozone; Gaseous ozone; Innovative sanitising; Mycobiota; Wine grapes; Wines
Cravero, Francesco; Englezos, Vasileios; Rantsiou, Kalliopi; Torchio, Fabrizio; Giacosa, Simone; Río Segade, Susana; Gerbi, Vincenzo; Rolle, Luca; Cocolin, Luca
File in questo prodotto:
File Dimensione Formato  
Cravero et al., 2016.pdf

Accesso riservato

Tipo di file: PDF EDITORIALE
Dimensione 745.89 kB
Formato Adobe PDF
745.89 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Cravero et. al., 2016.docx

Accesso aperto con embargo fino al 05/09/2017

Tipo di file: POSTPRINT (VERSIONE FINALE DELL’AUTORE)
Dimensione 596.45 kB
Formato Microsoft Word XML
596.45 kB Microsoft Word XML Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1591716
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 18
  • ???jsp.display-item.citation.isi??? 18
social impact