Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Antimicrobial Treatment of Grapes Using Sodium Hypochlorite in Winemaking and Its Effects on the Chemical and Sensory Characteristics of Wines

  • Yoo, Ki-Seon (Department of Food Science and Technology, Chungbuk National University) ;
  • Ahn, Ji-Eun (Department of Food Science and Technology, Chungbuk National University) ;
  • Han, Jin-Soo (Institute for the 3Rs & Department of Laboratory Animal Medicine, College of Veterinary Medicine, Konkuk University) ;
  • Seo, Eun-Young (Department of Food Science and Technology, Chungbuk National University) ;
  • Otgonbayar, Gan-Erdene (Department of Food Science and Technology, Chungbuk National University) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Chungbuk National University)
  • Received : 2011.05.11
  • Accepted : 2011.07.30
  • Published : 2011.12.28
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Abstract

This study was performed to examine the use of NaOCl as an alternative antimicrobial compound in winemaking because of the potential health problems that may arise as a result of the use of $SO_2$. For this, the blank (non-treated), control ($SO_2$-added), and sample (NaOCl-treated) wines were made, and microbial and chemical changes including sensory characteristics were analyzed during the fermentation periods. Treatment of grapes with NaOCl decreased the initial contaminating microbial population in grape must, resulting in higher growth of yeast and lactic acid bacteria. After 200 days of fermentation, the chemical analysis of sample wine revealed that it had higher ethanol content, redness ($a^*$), and concentrations of fruity ester compounds and lower total acidity than the control. In the sensory analyses, the sample wine obtained a higher overall acceptability score (5.70) than the control (4.26). This result reveals that NaOCl can be used as an alternative to $SO_2$ in winemaking for inhibiting the growth of contaminating microorganisms.

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