Inactivation of microorganisms by UV-treatment of must and wine

¹ Institute for Viticulture and Enology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany
² Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany

^a e-mail: dominik.durner@dlr.rlp.de

Abstract

The objective was to investigate the applicability of UV-C technology to inactivate yeasts and bacteria in must and wine. Experiments were carried out in vintage 2016 with Riesling musts of different quality containing their natural microflora. Yeasts were tested more resistant to UV-C energy than bacteria. Saccharomyces cerevisiae showed higher tolerance against UV-C irradiation than Hanseniaspora uvarum facilitating new opportunities to control spontaneous fermentations. However, inactivation efficacy was strongly dependent on turbidity of musts and the initial degree of contamination suggesting a shadowing effect of individual germs. Compared with thermal pasteurization, UV-C treatment of must with 1 kJ/L showed similar effects in germ-reduction. While thermal pasteurization significantly decreased aroma precursors in musts, UV-C treatment did not change concentrations of glycosidically-bound C6-alcohols, monoterpenes and C13-norisoprenoids as shown by GC-MS analysis. Applying UV-C technology in wines, it was possible to irreversibly stop ongoing alcoholic fermentation indicating that UV-C treatment is capable to replace SO₂ addition to produce wines with residual sugar. Besides inactivation power, UV-C is known for its ability to form powerful off-flavours such as methional or methanethiol. Sensory analysis revealed that the application of UV-C at doses < 2 kJ/L in must is uncritical. However, applying UV-C after alcoholic fermentation can result in rising concentrations of mercaptans already at doses < 1 kJ/L. In this context, compounds such as caftaric acid, riboflavin and dissolved oxygen are thought to positively contribute to the UV-induced formation of off-flavours in wine.