Ozone in wineries and wine processing: A review of the benefits,application, and perspectives |
| |
| Authors: | Parisa Mostashari Mohsen Gavahian Shima Jafarzadeh Jia-Hsin Guo Milad Hadidi R. Pandiselvam Elcin Huseyn Amin Mousavi Khaneghah |
| |
| Affiliation: | 1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;2. Department of Food Science, National Pingtung University of Science & Technology, 1, Shuefu Road, Neipu, Pingtung, 91201 Taiwan;3. School of Engineering, Edith Cowan University, Joondalup, Washington, Australia;4. Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain Contribution: Data curation (equal), Formal analysis (equal), Funding acquisition (equal), Investigation (equal), Resources (equal), Software (equal);5. Physiology, Biochemistry, and Post-harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India;6. Research Laboratory of Intelligent Control and Decision-Making Systems in Industry and Economics, Azerbaijan State Oil and Industry University, Baku, Azerbaijan;7. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil |
| |
| Abstract: | Ozone (O3) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future. This review discusses the prospective applications of ozone in winemaking and wineries and elaborates on ozone's antimicrobial effects on the control of the broad spectrum of microorganisms during wine processing. Also, this paper provides discussions on its effects of O3 on wine quality and the benefits this emerging technology can bring to wineries. Ozone treatments can improve yeast fermentation by impacting the yeast ecology of postharvested wine grapes, mainly by affecting apiculate yeasts and adjusting the population of undesirable yeasts, such as Brettanomyces spp., during the fermentation process. Furthermore, ozone treatment may enhance wine's anthocyanin concentration, physicochemical properties, color, pH, oxidative stability, and concentration of pleasant volatile compounds and esters. This article presents important information to have a better understanding of the impact of ozone treatment on different stages of wine preparation. |
| |
| Keywords: | antimicrobial activity emerging technology food processing ozone wine wineries |
|
|
