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Technologies to reduce microbial spoilage, oxydation, and use of sulphites

Technologies to reduce microbial spoilage, oxydation, and use of sulphites

Philippe COTTEREAU; IFV Rodilhan, France

This note considers some physical technologies, which can be useful in reducing the risk of microbial contamination and wine oxidation as well as the use of SO2. Flash-pasteurisation (FP), Cross-Flow microfiltration (CF-MF) and Electro-dialysis bipolar membrane) were evaluated to find out to what extent these technologies can be implemented in organic wine-making without affecting wine quality and production costs. Electro-dialysis has been tested for acidification of red wine and flash-pasteurisation and cross-flow microfiltration for microbiological stabilisation against yeasts or bacteria. Extract from Research Results in Code of Best Practice for Organic Winemaking, produced under the EU FP6 STREP project ORWINE

Published on 20/04/2010

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