%0 Journal Article
%A Morata, Antonio
%A Escott Pérez, Carlos
%A Vaquero, Cristian
%A del Fresno, Juan Manuel
%A Loira, Iris
%A Cuerda, Rafael
%A González, Carmen
%T Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction
%D 2025
%@ 2212-4292
%U https://hdl.handle.net/20.500.14352/122324
%X Ozonated water (4 ppm) has been used to sanitize red grapes (cv Tempranillo, Vitis vinifera L.) after destemming and to facilitate the implantation of the non- Saccharomyces yeast Lachancea thermotolerans in the absence of sulphites. The implantation of L. thermotolerans in ozone fermentations was more successful with a higher acidification (+13% of lactic acid) and a lower variability among replicates (n = 3). Ozone fermentations kept the same amount of anthocyanins (p < 0.05) measured by HPLC-DAD and lower values of acetaldehyde and ethyl acetate analyzed by GC-FID. The concentration of higher alcohols, esters and carbonyl compounds was similar in ozone fermentations and controls (p < 0.05). Ozonated water is a powerful tool to control microorganisms facilitating fermentations with non- Saccharomyces sensitive to sulfites like Lachancea thermotolerans and the wine making with low levels of SO2 . The better implantation produces more reproducible fermentations in terms of volatile compounds and metabolites
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