Ozone as a Sanitation Method in Winemaking: Improving Fermentation Control in the Context of Climate Change

作者：Yaiza Rodríguez, Juan Manuel del Fresno, Carmen González, António Morata · 发表于：Fermentation · 年份：2026 · DOI：10.3390/fermentation12040190 · 研究领域：Listeria monocytogenes in Food Safety、Fermentation and Sensory Analysis、Postharvest Quality and Shelf Life Management

Climate change presents a challenge for global viticulture due to rising temperatures and water stress, which accelerate grape ripening, increase sugar levels, and reduce acidity. This compromises wine quality and microbial stability, resulting in higher reliance on sulfur dioxide (SO2). However, SO2 can inhibit desirable fermentations, including those carried out by non-Saccharomyces yeasts, which are key biotechnological tools for climate adaptation due to their ability to modulate acidity, aroma, and ethanol. Therefore, alternative disinfection methods are needed to control wild microbiota without hindering inoculated yeasts. This review critically analyzes ozone (O3) as a non-thermal disinfection technology for winemaking. It examines the antimicrobial mechanism of ozone, its efficacy against wine-related microorganisms, its impact on the physicochemical and aromatic parameters of grapes, and its practical viability. Ozone effectively reduces spoilage-causing microbiota, achieving inactivation of approximately 3–4 log CFU/mL for yeasts, while preserving crucial grape compounds and providing a favorable environment for novel fermentation biotechnologies. Compared to other emerging technologies and SO2, ozone offers a balanced profile: effective disinfection, minimal residues, cost-effectiveness, and compatibility with sustainable winemaking. Ozone is emerging as a promising alternative to facilitate controlled fermentations and improve wine quality among the current climat...