Journal article published in Food Research International, volume 87, pp. 134–141.

Authors: , , , , , , , and .

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.

Key words: Aqueous ozone; Gaseous ozone; Innovative sanitising; Mycobiota; Wine grapes; Wines

BibTeX entry: click to show

@article{
	2318_1591716,
	url = {https://hdl.handle.net/2318/1591716},
	author = {Cravero, Francesco and Englezos, Vasileios and Rantsiou, Kalliopi and Torchio, Fabrizio and Giacosa, Simone and Río Segade, Susana and Gerbi, Vincenzo and Rolle, Luca and Cocolin, Luca},
	title = {Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties},
	year = {2016},
	journal = {Food Research International},
	volume = {87},
	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.},
	keywords = {Aqueous ozone; Gaseous ozone; Innovative sanitising; Mycobiota; Wine grapes; Wines},
	doi = {dx.doi.org/10.1016/j.foodres.2016.06.031},	
	pages = {134--141}
}

View or request article

You can find the postprint version of this article in the Open Access Repository of the University of Torino:
IRIS-AperTO record 2318/1591716

View the final version at publisher:
doi:dx.doi.org/10.1016/j.foodres.2016.06.031

File not available?

You can contact me and request this article through the following form:





2019 Simone Giacosa

Tema di Anders Norén

Cookie and privacy policy. This website uses only technical cookies which are essential for the proper operation of the website. User data is kept indefinetely and used exclusively for the website operation. Users may contact the site owner for further information regarding this policy, for data or removal requests.