Contribution of Wine Components to Inactivation of Food‐Borne Pathogens

Abstract

Wine is a complex solution containing several components with several likely antimicrobial properties. Low pH (3.0 to 4.0), high organic acid content (titratable acidity > or = 6.0 g/L tartaric acid), relatively high ethanol (10% to 15%), and potentially high total sulfur dioxide (0 to 300 ppm) may contribute to inactivation of food-borne pathogens when exposed to wine. The objective was to determine the effect of these 4 parameters on reducing populations of Escherichia coli (E. coli) O157:H7 and Staphylococcus aureus. A factorial design was used to test variables (pH, titratable acidity, sulfur dioxide, ethanol) in combinations of low, medium, and high levels. Suspension tests were performed to compare the efficacy of 81 treatments with controlled exposure time of 20 min. Staphylococcus aureus was significantly more resistant to wine treatment than E. coli O157:H7. Stepwise regression analysis of S. aureus inactivation revealed the ordered impact of pH, molecular sulfur dioxide, titratable acidity, and ethanol concentration. Selected analysis of E. coli inactivation revealed the importance of pH and ethanol in predicting inactivation. Total and free sulfur dioxide were not predictive of inactivation of either pathogen. Wine-based solutions may have application as surface disinfectants for food surfaces and food contact equipment. Wine destined to be used as a disinfectant could be enhanced by increasing any of the parameters tested in this study; however, lowering the pH would be the most effective and would likely enhance the efficacy of the other parameters. Additional wine components such as volatile acidity and phenolics were not evaluated but may also contribute to the antimicrobial properties of wine.