Dry ice blasting, a new tool for barrel regeneration treatment

Abstract

The aim of this work was to evaluate the effect on wine of dry ice blasting, used for the regeneration treatment of barriques, from a microbiological, chemical and sensory point of view. Microbiological analyses were performed on a laboratory model system and in small barrels to test the efficacy of dry ice blasting on the reduction in microbial loads. Subsequently, in order to study the chemical and sensory effects of dry ice blasting on wine, two barriques, used in the cellar, were used. One barrique was sulphited, as per common cellar practice, and one was cryosandblasted (R). After 6 months, the wines were compared. Data showed differences between the two wines concerning the volatile components. For instance, wine R had a statistically significant higher content of eugenol, cis-oak lactone and trans-oak lactone. These results were confirmed using sensory analysis, as wine R had an evident increase in intensity of boise and vanilla notes. The advantages derived in using this method are the possibility of utilising a barrique, destined to be eliminated, for almost one more year, which is more sustainable from an economic and environmental point of view for the winemaker, and then the possibility to clean barrels reducing the use of SO2.