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Microbial stabilization of grape musts and wines using coiled UV-C reactor

hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJUNQUA, Rémy
hal.structure.identifierInstitut Français de la Vigne et du Vin, Pôle Sud-Ouest [IFV Sud Ouest]
dc.contributor.authorVINSONNEAU, Emmanuel
hal.structure.identifierLaboratoire de Mécanique, Modélisation et Procédés Propres [M2P2]
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Rémy
dc.date.accessioned2020-10-21T15:03:57Z
dc.date.available2020-10-21T15:03:57Z
dc.date.issued2020-03-02
dc.identifier.issn2494-1271
dc.identifier.urioai:crossref.org:10.20870/oeno-one.2020.54.1.2944
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11462
dc.description.abstractEnUV-C light is well known for its germicidal properties and is widely used for water disinfection. However, its low penetration into absorbing liquids, such as wines and musts, reduces drastically the microbial inactivation effectiveness. Additionally, wines require UV-C doses to be as low as possible to avoid any possible light-struck flavors. In order to add to the technologies that allow the reduction of SO2 use, a coiled UV-C reactor was designed to inactivate microorganisms in wines and musts. Due to its unique hydrodynamic characteristics, this design could improve the exposure probabilities of the microorganisms to the UV-C light in absorbing liquids. In a first step, theoretical and measured fluid dynamics parameters such as Dean number were employed to improve the operating conditions of the reactor. The higher the Dean number, the higher the UV-C dose delivery efficiency in this reactor, and thus the lower the dose required to inactivate a given load of microorganisms. The second step investigated the impact of different wines on microbial inactivation efficiency and the UV-C doses required to inactivate microorganisms frequently found in wines. White and rosé wines, with low absorbances at 254 nm, required lower doses (≈ 600 J/L) than red wine (≈ 5000 J/L) because their absorption coefficient is ten times lower. The tolerance of microbial strains to UV-C treatments was variable, with higher resistance observed for yeast than for bacteria. In the third step, treatments conducted at semi-industrial scale showed that physicochemical and sensorial properties of wines and musts were not altered, highlighting the possible relevance of such a reactor on an industrial scale. Highlights: • Design of a coiled UV-C reactor for microbial stabilization of wines and musts• Focus on inactivation efficiency in multiple strains and wine varieties• Chemical and sensorial analyses to ensure treatment does not affect the organoleptic properties of the product
dc.publisherUniversite de Bordeaux
dc.sourcecrossref
dc.title.enMicrobial stabilization of grape musts and wines using coiled UV-C reactor
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2020.54.1.2944
dc.subject.halBiologie végétale
dc.subject.halSciences du Vivant [q-bio]/Biologie végétale
bordeaux.journalOENO Oneen_US
bordeaux.volume54
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue1
bordeaux.institutionBordeaux INP
bordeaux.institutionUniversité de Bordeaux
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
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