Englezos, Vasileios

Gerbi, Vincenzo

Giacosa, Simone

Paissoni, Maria Alessandra

Rio Segade, Susana

Rolle, Luca Giorgio Carlo

English

RIO SEGADE, Susana

Institutional Research Information System University of Turin

   International Conference OENOBIO Coordinators:  Yvette WOHLFAHRT  Pierre-Louis TEISSEDRE Book of Abstracts Project n°: 2018-1-FR01-KA203-047839  Organic viticulture facing climate change _________________________________________________________________________________ New challenges in organic wine production and marketing   Hochschule Geisenheim University  9 November 2020   17  THE CHALLENGE OF SULPHITE CONTENT REDUCTION IN ORGANIC WINES: POSSIBLE STRATEGIES FOR RED WINEMAKING  Maria Alessandra PAISSONI1,*, Simone GIACOSA1, Susana RÍO SEGADE1, Vasileios ENGLEZOS1, Vincenzo GERBI1, Luca ROLLE1 1University of Turin, Department of Agriculture, Forestry and Food Sciences (DISAFA), Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy  *Corresponding author: mariaalessandra.paissoni@unito.it  Abstract Sulfur dioxide (SO2) is the most common preservative used in wine industry because of its antimicrobial, antioxidasic, and antioxidant properties. Nevertheless, SO2 is related to adverse reactions in sensitive individuals and, more in general, to human health concerns for its possible therefore its reduction is required in winemaking practices.  The possibility to reduce sulfite contents in wines, particularly for organic wine production, can be approached by appropriate cellar practices, but sometimes the technological strategy alone  available alternatives to sulfur dioxide can be summarized in two categories: substitutes processing aids and physical methods. Rarely, one option alone can be suitable to achieve both microbial stabilization and antioxidant effect. The state-of-the-art of the possible alternatives to SO2 will be discussed, taking in consideration the allowed practices and promising applications in organic wine production.  Harvesting and maintaining grapes in good conditions, together with a good phytosanitary status, remain the first key factor towards a rational use of SO2. Nevertheless, this aspect is not always possible, therefore innovative strategies in post-harvest red grapes sanitization will be discussed as SO2 alternatives for their antimicrobial properties. In particular, the use of ozone (gaseous or liquid form, as ozonized water) and electrolyzed water treatments on grapes have been investigated in order to understand their efficiency and suitability in winemaking conditions.  Keywords: sulfur dioxide (SO2), organic winemaking, sulfite alternatives, ozone   

The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking

https://iris.unito.it/bitstream/2318/1762618/1/Paissoni-2020-OENOBIO.pdf

The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking

Abstract

Similar works

Full text

Available Versions

Institutional Research Information System University of Turin