Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines. (29th October 2013)

• Record Type: Journal Article
• Authors: Garde‐Cerdán, T.; López, R.; Garijo, P.; González‐Arenzana, L.; Gutiérrez, A.R.; López‐Alfaro, I.; Santamaría, P.
• Is Part Of: Australian journal of grape and wine research. Volume 20:Number 1(2014:Feb.)
• Page Start: 51
• Page End: 61
• Publication Date: 2013-10-29
• Subjects: Viticulture -- Australia -- Periodicals; Wine and wine making -- Australia -- Periodicals; Viticulture -- Periodicals; Wine and wine making -- Periodicals; 634.80994
• DOI: 10.1111/ajgw.12050
• Languages: English
• ISSNs: 1322-7130

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="ajgw12050-sec-0001" sec-type="section"> <title>Background and Aims</title> <p>The antiseptic effect of the addition of colloidal silver (CAgC) alone or in combination with a small quantity of sulfur dioxide (SO<sub>2</sub>) was examined in both vinification and storage of red wines.</p> </sec> <sec id="ajgw12050-sec-0002" sec-type="section"> <title>Methods and Results</title> <p>Four treatments of grapes and wines with SO<sub>2</sub> and CAgC alone or in combination with a small quantity of SO<sub>2</sub> were established. All treatments of grapes provided similar control of yeast and lactic acid bacteria, however, the three treatments with CAgC were more effective in the control of acetic acid bacteria. The addition of CAgC did not affect fermentation, and the wines had physicochemical, aromatic and sensory characteristics similar to that of the control, but a lower alcohol content. None of the treatments maintained control of bacteria during storage. After 1 month of stabilisation and 4 months of storage, the wines produced with CAgC had a higher colour intensity and a lower concentration of both anthocyanins and total polyphenols. Moreover, the final wines showed little difference in volatile and biogenic amine composition, which affected neither their quality nor their sensory characteristics.</p> </sec> <sec id="ajgw12050-sec-0003" sec-type="section"> <title>Conclusions</title> <p>Under the conditions studied, addition of SO<sub>2</sub> could be reduced or replaced by CAgC. Overall, wines elaborated with CAgC showed no microbiological problems, and moreover, they had a higher colour intensity and similar aromatic composition and biogenic amines concentration to that of the control; their sensory characteristics were well rated.</p> </sec> <sec id="ajgw12050-sec-0004" sec-type="section"> <title>Significance of the Study</title> <p>Colloidal silver could be a promising antiseptic in the elaboration and storage of young wines.</p> </sec> </abstract>