Abstract: An alternative technique to addition of SO2 using low-amperage electric current was investigated for stabilisation of semi-sweet white wine. The influence of initial inoculation in the range of 2x104 to 2x107 cfu mL-1 on yeast inactivation by electrolysis (0.5 A-3 h) was studied in phosphate buffer in a preliminary study. Yeast inactivation was shown to depend significantly on initial yeast load, as revealed by a decrease in lethal efficacy for initial inoculation higher than 2x106 cfu mL-1. Wine stabilisation study was performed on white grape juice fermented at ambient temperature to 1,030 density, by applying 0.16 A for four hours. The treatment was shown to be effective in wine stabilisation as fermentation was successfully stopped. The influence of electrolysis on several physicochemical characteristics of the wine showed an increase in yellow colour intensity and in total and volatile acidity to an acceptable level. Provided that physicochemical characteristics of electrolysis –treated wine would be similar to SO2 –treated wine, low-amperage electrolysis could be considered to be an effective method of wine stabilisation.
S. Guillou , M. Federighi , C. Godet , A. Poulard and N. El Murr , 2004. Low-amperage-direct Electric Current as an Alternative Technique to Sulphur Dioxide in the Stabilisation of Semi-sweet White Wines . Journal of Food Technology, 2: 114-119.