Employment of ultra‐violet (UV‐C) radiation as na alternative technology to sulfites for the microbiological stability of red wine – preliminary results

This experiment involved assessing how UVC light affects the sensory profile, several physical and chemical parameters, and the microbiological stability of red wine, among other things. In order to test the effects of UV-C radiation, wine without sulfites was exposed to it at two different doses: 778 J.L.1 and 1415 J.L.1. A control sample was also made and added 40 mg.L.1 of sulfur dioxide. The wines (C dosage 1 and dose 2) underwent continuous analysis (0, 1, 2, 3, 6 and 9 months). The findings demonstrate that UV-C technology is equally as successful as the conventional approach for the parameters under consideration in controlling wine's microbiota. For the bulk of the metrics that were evaluated, there were no variations in the physical or chemical properties across the various treatments. In comparison to wine that contains sulfur dioxide, it has been demonstrated that this technology has a very good impact on the stability of the color (intensity and hue) over time. The sensory evaluation of the wines revealed that while the color of the wine treated with UVC radiation was better stabilized, the aroma and flavor of the wine suffered some short-term degradation that gradually subsided.