UV-C treatment of must and wine to inactivate microorganisms

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Use of UV-C technology to stabilize wine

As part of the IGF project AiF 18688 N, the efficiency of germ destruction by UV-C in wine and must was investigated and indications were found that UV-C light could also be used for targeted wine maturation.

Based on the results of the IGF project AiF 18688 N, the aim of the research project is to use UV-C technology as a combined process for the stabilization and maturation of wine. For this purpose, the UV-C application must be adapted to the chemical composition of UV-active wine ingredients, to the optical density and to the type and quantity of microorganisms in order to achieve the stabilization and maturation goals. The aim is to determine specific UV-C doses in different wavelength ranges and as a function of the wine composition, at which no detrimental changes in the sensory properties and value-adding ingredients are detectable and thus the quality of the end product is not impaired, but optimized in terms of wine stability and maturity.

The research project is being carried out in cooperation with Prof. Dr. Dominik Durner and the Max Rubner Institute (MRI) Federal Research Institute of Nutrition and Food (project leader Dr. Mario Stahl) and is funded by the German Federal Ministry of Economics and Climate Protection via AiF via Forschungskreis der Ernährungsindustrie e. V. (FEI) . Project number: AiF 20921 N