Application of atmospheric pressure cold plasma to sanitize oak wine barrels

Oak wood barrel sanitization is crucial in terms of food safety, since barrels enrich the wine aromas and taste sensation provide physico-chemical stability. The most used method sulphuring; however, there a European prohibition (Directive 98/8/CE2) that does not allow use this method. For reason, aim present work was to study an alternative technology, atmospheric pressure cold plasma (APCP) sanitize oak staves. Three spoilage microorganisms, two bacteria (Pediococcus pentosaceus Acetobacter pasteurianus) yeast (Brettanomyces bruxellensis), were inoculated Then, they exposed APCP device at 12-passes treatment with different powers (90 W 500 W) gases (air, nitrogen argon). A total inactivation achieved after air treatments, being sensitive microorganism APCP. In bacteria, P. A. pasteurianus showed lower respect their controls. reactive oxygen species generated during generation process seem play main role on microbial inactivation. Finally, no morphological modifications surface identified treatments.