UV-C treatment: A non-thermal inactivation method for microbiological stabilisation of must and wine

UV-C treatment is discussed as an effective and efficient method to inactivate harmful microorganisms in wine other viticultural products. In comparison stabilisation techniques, the application of thought be beneficial reduce energy costs minimize SO 2 addition. The object this work was determine lethal dose for such Brettanomyces bruxellensis Acetobacter aceti . concept 5-log inactivation applied Weibull model used compare different microbial parameters. Microbial relevant doses 2-fold overdose treatments how they affected chemical sensory changes were investigated. Riesling Pinot noir wine, which have absorbance at 254 nm, individually inoculated with inoculation numbers. results showed that appropriate predict dose. Already microbially doses, can lead significant colour concentration aroma compounds white wine. Higher concentrations 2-aminoacetophenone found increasing doses. Hence, overdosing cause “atypical ageing” off-flavour However, change properties more towards a typical ageing character.