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Procédés innovants de stabilisation microbiologique des moûts et des vins

Remy Junqua 1
1 Équipe Algèbre et Géométrie
LMV - Laboratoire de Mathématiques de Versailles
Abstract : Contamination of wines by undesired microorganisms may lead to significant deterioration of the final product. To combat these problems, sulfur dioxide (SO2) is the most widely used additive for its antiseptic and antioxidant properties. However, the limitation of chemical inputs in wines is one of the major concerns of consumers and producers. Existing physical stabilization processes (flash pasteurization, tangential filtration) have disadvantages, such as their energy cost or their complex maintenance. Two innovative processes to ensure the microbiological stabilization of wines as an alternative to conventional processes are studied: ultraviolet radiation (UV-C) and ohmic heating. UV-C radiation (100 to 280 nm) is known for its germicidal effect and already applied in the treatment of water and surfaces. However, absorbent liquids, such as wine, strongly limit the penetration depth of the radiation and hence the efficiency of the process. A helical UV-C reactor was developed, based on the hydrodynamic properties of Dean vortices, to improve the efficiency and homogeneity of the treatment. The stabilization performance was validated for the first time as an alternative to the SO2 mutage of sweet wines and before the bottling of finished wines. Moreover, the chemical and sensory analyzes carried out on the treated wines showed no impact on the quality of wines. Ohmic heating is used in this study as a method of thermal stabilization of musts and wines. During the passage of a current through a material having an electrical resistance, the electrical energy is transformed into thermal energy. The heat is then generated inside the material to be treated. The results of this work showed for the first time that heating rate and homogeneity of ohmic heating allow an effective stabilization of musts and wines without affecting their quality.
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Submitted on : Friday, March 16, 2018 - 5:39:07 PM
Last modification on : Friday, July 24, 2020 - 3:43:27 AM
Long-term archiving on: : Tuesday, September 11, 2018 - 3:45:36 AM


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  • HAL Id : tel-01736331, version 1


Remy Junqua. Procédés innovants de stabilisation microbiologique des moûts et des vins. Sciences agricoles. Université de Bordeaux, 2017. Français. ⟨NNT : 2017BORD0910⟩. ⟨tel-01736331⟩



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