Continuous flow UV-C irradiation and free SO2 concentrations effects on the oenological, physicochemical properties of rosé wine and stability during storage
2025
Nydia Verónica Rentería-Ríos | Mario Maldonado-Estrada | Miguel Ángel Sánchez-Madrigal | Carmen Oralia Meléndez-Pizarro | María del Cielo Valdez-Cárdenas | Valeria Soledad Eim-Iznardo | Johan Mendoza | José Carlos Espinoza-Hicks | Armando Quintero-Ramos
This study examined the impact of UV-C (62, 94, and 188 J/L) and free SO2 (20 and 60 mg/L) on the microbiological, oenological, and physicochemical properties of rosé wine. Additionally, rosé wine stability over 4, 8 and 12 months of storage (25°C) was assessed on their oenological and physicochemical properties. Nonirradiated wines with 20 mg/L SO2 presented microbial growth of total aerobic mesophilic bacteria (TAMB), yeast-molds (YM), lactic acid bacteria (LAB), and acetic acid bacteria (AAB), whereas at 60 mg/L SO2 only TAMB and YM grew. UV-C doses at both free SO2 concentrations completely inactivated rosé wine natural microbiota. The UV-C doses studied did not affect the oenological properties of wines with 20 mg/L SO2. However, color, total anthocyanin content (TAC), Ma-3-glu, and Cy-3-glu levels decreased. UV-C doses with 60 mg/L SO2 slightly reduced free and total SO2 while preserved most properties. Nonirradiated wine showed increased volatile acidity (VA) during storage, whereas irradiated wines at 62 and 188 J/L maintained stable VA. However, the remaining oenological and physicochemical properties changed over the time for the tested wines. Low-dose UV-C stabilized rosé wine microbiologically but caused physicochemical changes during storage. Further research on optimal UV-C doses, SO2 levels and storage conditions is recommended.
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