Journal
BEVERAGES
Volume 8, Issue 3, Pages -Publisher
MDPI
DOI: 10.3390/beverages8030058
Keywords
sulfur dioxide (SO2); chemical methods; antimicrobial activity; microbiological control; chitosan; sustainable approaches; winemaking
Categories
Funding
- PSR Regione Basilicata 2014-2020, sottomisura 16.2 IN.VINI.VE.RI.TA.S (Innovare la viti-VINIcoltura lucana: VErso la RIgenerazione varieTAle, la Selezione di vitigni locali e proprieta antiossidanti dei vini) [976]
- NOBILAPIOsottomisura 16.1. Azione 2-PSR Campania 2014/2020 [H12C19000130009]
- PO FESR BASILICATA 2014-2020 RETREAT project [12AF.2020/D.00424]
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This review discusses the use of chemical methods for microbiological stabilization of wine, including the effects of alternative compounds to sulfur dioxide and the potential for replacing it in winemaking.
Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative phenomena. However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO2 content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. After a preliminary description of the antimicrobial and technological properties of SO2, the additive traditionally used during wine production, the effects of the addition (in must and wine) of other compounds officially permitted in winemaking, such as sorbic acid, dimethyl dicarbonate (DMDC), lysozyme and chitosan, are discussed and evaluated. Furthermore, other substances showing antimicrobial properties, for which the use for wine microbiological stabilization is not yet permitted in EU, are investigated. Even if these treatments exhibit a good efficacy, a single compound able to completely replace SO2 is not currently available, but a combination of different procedures might be useful to reduce the sulfite content in wine. Among the strategies proposed, particular interest is directed towards the use of insectbased chitosan as a reliable alternative to SO2, mainly due to its low environmental impact. The production of wines containing low sulfite levels by using pro-environmental practices can meet both the consumers' expectations, who are even more interested in the healthy traits of foods, and wine-producers' needs, who are interested in the use of sustainable practices to promote the profile of their brand.
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