Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines
Version of Record online: 29 OCT 2013
© 2013 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 20, Issue 1, pages 51–61, February 2014
How to Cite
Garde-Cerdán, T., López, R., Garijo, P., González-Arenzana, L., Gutiérrez, A.R., López-Alfaro, I. and Santamaría, P. (2014), Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines. Australian Journal of Grape and Wine Research, 20: 51–61. doi: 10.1111/ajgw.12050
- Issue online: 26 JAN 2014
- Version of Record online: 29 OCT 2013
- Manuscript Accepted: 21 FEB 2013
- Manuscript Revised: 21 JAN 2013
- Manuscript Received: 5 DEC 2012
- biogenic amine;
- colloidal silver;
- sulfur dioxide;
- volatile compound;
- wine composition
Background and Aims
The antiseptic effect of the addition of colloidal silver (CAgC) alone or in combination with a small quantity of sulfur dioxide (SO2) was examined in both vinification and storage of red wines.
Methods and Results
Four treatments of grapes and wines with SO2 and CAgC alone or in combination with a small quantity of SO2 were established. All treatments of grapes provided similar control of yeast and lactic acid bacteria, however, the three treatments with CAgC were more effective in the control of acetic acid bacteria. The addition of CAgC did not affect fermentation, and the wines had physicochemical, aromatic and sensory characteristics similar to that of the control, but a lower alcohol content. None of the treatments maintained control of bacteria during storage. After 1 month of stabilisation and 4 months of storage, the wines produced with CAgC had a higher colour intensity and a lower concentration of both anthocyanins and total polyphenols. Moreover, the final wines showed little difference in volatile and biogenic amine composition, which affected neither their quality nor their sensory characteristics.
Under the conditions studied, addition of SO2 could be reduced or replaced by CAgC. Overall, wines elaborated with CAgC showed no microbiological problems, and moreover, they had a higher colour intensity and similar aromatic composition and biogenic amines concentration to that of the control; their sensory characteristics were well rated.
Significance of the Study
Colloidal silver could be a promising antiseptic in the elaboration and storage of young wines.