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Use of cold plasma at atmospheric pressure to remove Brettanomyces from oak barrels

Lucía González-Arenzana, Instituto de Ciencias de la Vid y el Vino (ICVV)

15.00 (VAT incl.)

Wood has a porous structure that facilitates the penetration not only of the wine, but also of the microorganisms present in it, such as the contaminating yeast <i>Brettanomyces bruxellensis</i>. If you are a subscriber, access the video directly from this link →

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Duration

5 min

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Description

In the winemaking industry, the maintenance and sanitation of oak barrels has become a fundamental task. Wood has a porous structure that facilitates the penetration not only of the wine, but also of the microorganisms present in it, such as the contaminating yeast Brettanomyces bruxellensis.

The most commonly used method of disinfecting barrels is to burn sulfur tablets, but there is a European directive that will limit this practice, although no effective alternatives have been found.

In this video we give you the presentation of Lucía González-Arenzana from the Institute of Sciences of Vine and Wine, winner of the 2021 edition of the Enoforum Web Contest. This research is part of a project investigating the application of cold plasma at atmospheric pressure (APCP) for the disinfection of oak staves.

The winning work of the Enoforum Web Contest 2021: video of the presentation by Lucía Gonzalez-Arenzana at the Enoforum Web Conference (February 23-25, 2021)