Journal of Food Science and Technology

, Volume 54, Issue 3, pp 810–821 | Cite as

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

  • Raffaele Guzzon
  • Manfred Bernard
  • Chiara Barnaba
  • Daniela Bertoldi
  • Konrad Pixner
  • Roberto Larcher
Original Article


Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially Brettanomyces, from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels. In the present study the effects of two sanitation treatments (ozone and sodium hydroxide) on barrel spoilage microflora and the composition of the wine stored inside them were evaluated. The phenols of wine (38 compounds) were characterised using a UHPLC–MS during the first 3 months of wine ageing, to see possible alterations in composition due to the chemical exchange from wood to wine in presence of sanitising agents. With the same scope, a panel of 13 judges carried out sensorial analysis of wines. The results showed that the tested treatments had little effect on the organoleptic characteristics of wines, but underline the different performance of the sanitation treatments in terms of eradicating microorganisms.


Wine Spoilage microflora Ozone Barrel Simple phenols 


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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Edmund Mach FoundationSan Michele All’adige, TrentoItaly
  2. 2.Girlan KellereiCornaiano, BolzanoItaly
  3. 3.Laimburg Research Centre for Agriculture and ForestryVadena, BolzanoItaly

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