Plasma Activated Water for wine barrels disinfection.

Barrel aging is crucial for the production of high-quality wines, with barrel reuse playing a key role in this process. Therefore, disinfecting and cleaning barrels are vital to prevent health and safety issues, being B. bruxellensis one of the most extended problems. In this study, naturally contaminated oak barrels with B. bruxellensis were immersed during 3 h in four Plasma Activated Water (PAW) generated for 1.5 min, 5 min, 15 min and 30 min. The presence of secondary radicals (OH•, NO•, NO 2 •) was observed after HPLC and spectrometry analysis. The results suggested that those reactive species played an important role in the inactivation of B. bruxellensis. PAW_5 (generated during 5 min), which achieved a reduction of 3.49 ± 0.83 logarithmic units in B. bruxellensis population, was chosen as the best one in terms of economic and time consumption. Thus, an ecofriendly, sustainable and inexpensive solution was presented to inactivate B. bruxellensis from wine barrels. [Display omitted] • Oak barrels naturally contaminated with B. bruxellensis were disinfected using PAW. • Immersion in PAW_5 during 3 h achieved 3.49 log reduction of B. bruxellensis. • OH·, NO·, NO 2 · played a key role in inactivating B. bruxellensis in wood samples. • PAW could be a promising method to disinfect and clean oak wood barrels. [ABSTRACT FROM AUTHOR]