Application of dry-ice blasting for barrels treatment

¹ Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CRA), Centro di ricerca per l’Enologia, via P. Micca 35, 14100 Asti, Italy
² Mec srl, viale Italia 19, 28010 Caltignaga (NO), Italy

^a Corresponding author: emilia.garciamoruno@entecra.it

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 boisé. 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.