Wine quality implications of the treatment of oak wood with plasma activated water (PAW): A preliminary study

Microbiological and chemical contamination of oak barrels poses significant challenges in the wine ageing process. This study explores the Plasma Activated Water (PAW) as an innovative probable solution for cleaning oak wood of various origins. Although data demonstrated reductions in the culturable microbial populations of three wine spoilage microorganisms from the tested wood (American, French and Spanish with medium and plus toastings), this initial study was focused on physicochemical and sensorial parameters of wines. Importantly, wines aged with PAW-treated wood showed physicochemical parameters like those of traditional oak barrel ageing, maintaining colour and avoiding oxidation. Sensory analysis revealed high quality red wines with harmonious balance of fruity and spicy notes, comparable to those treated with sulphur, without significant differences between PAW generation methods. The results of this study highlight PAW as a promising and sustainable method that might be tested in the wine industry under industrial conditions. PAW could offer an effective approach to disinfecting oak wood, ensuring consistent wine quality without compromising sensory or physicochemical attributes. This research provides a valuable preliminary contribution to the scientific community and the wine industry, paving the way for the adoption of PAW as a cutting-edge technology in wine production.