Abstract
The main aim of this work was to test a dry-ice basting method to regenerate the barriques in order to prolong their life. In addition, this treatment for barrels can also represent an alternative to the use of sulfur dioxide for the barrique sanitization, in line with the guidelines of oenological practices for sustainable development proposed by the OIV (International Organization of Vine and Wine) (sustainable development, food security: reduction the content of sulfites in wine). The effect of the blasting with dry ice for the treatment of barrique has been studied from a microbiological and sensory point of view. Microbiological analyses were carried out using wine contaminated with Brettanomyces and Lactobacillus ; results showed a reduction of contaminant of 98–100%. Finally, it was evaluated the impact of this treatment on the sensory profile of wine. In this regard the wine aged in a barrique dry-ice blasted was compared with a wine aged in a barrique treated with sulfur dioxide. From the sensory analysis emerged that the dry-ice blasting treatment can regenerate the barriques, this confers to the wine increased notes of vanilla and boise. The benefits that derive from the use of this method are: a good sanitization of the barrel, a positive impact on the organo- leptic characteristics of the wine and the ability to regenerate and reuse a barrel, with a positive effect on sustainability.
Highlights
IntroductionThe use of oak barrels is essential for aging and obtain a high quality wine
In wine industry, the use of oak barrels is essential for aging and obtain a high quality wine
The main aim of this work was to test a dry-ice basting method to regenerate the barriques in order to prolong their life. This treatment for barrels can represent an alternative to the use of sulfur dioxide for the barrique sanitization, in line with the guidelines of oenological practices for sustainable development proposed by the OIV (International Organization of Vine and Wine)
Summary
The use of oak barrels is essential for aging and obtain a high quality wine. The maturation in oak barrels due to the slow diffusion of oxygen through barrel walls, promotes beneficial oxidation reactions which modify wine structure and colour [3,4] It is an expensive practice so barrels are reused several years, this aspect is critical since it increases the risk of wine spoilage, in particular the contamination from Brettanomyces bruxellensis. This yeast is commonly detected in used barrels and its development causes severe sensory consequences and influences the final quality of wine. This is due to the production of phenolic compounds, especially ethylphenols (4-ethylphenol and 4-ethylguaiacol) which are described as plastic, spicy, animal, horse sweat; their perception threshold is usually set at 620 μg/L [5,6] in red wines, even if the real identification varies among different wines depending on different factors such as ethanol and polyphenols content [7]
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