Conservation (from Latin conservare "to preserve", "to maintain") means extending the shelf life of objects and materials by reducing chemical aging. Typically, products such as food and beverages, including wine, as well as pharmaceuticals, are preserved for varying lengths of time using methods and preservatives. Through conservation, physical decomposition processes are prevented or at least delayed, which can occur due to drying or swelling, as well as chemical decomposition processes such as oxidation and hydrolysis.
In the case of biodegradable substances, autolysis and degradation by microorganisms such as putrefactive bacteria, mold, and yeast also occur. In viticulture, there are various methods and means in the process of winemaking from the vineyard to the cellar that serve, in a broader and narrower sense, to conserve and thus increase the shelf life of wine, in order to maintain its drinkability without a noticeable loss of quality.
Conservation methods
A list of conservation methods and relevant keywords related to the topic:
- Aging - types of aging, barrel types, maturation process
- Stages - barrel leaching for cleaning
- Disinfection - killing and inactivation of pathogens
- Shelf life - duration for unclouded drinking pleasure
- Hygiene - prevention of infectious diseases
- Impregnation - flavor-neutral preparation of wooden barrels
- Inerting - protective gas for oxidation protection
- Agents in winemaking - substances for preservation
- Wet preservation - barrel cleaning using suitable liquids
- Neutralization - flavor-neutral preparation of containers
- Pasteurization - killing of spoilage-causing microorganisms
- Fining - various methods for improving color, flavor, and shelf life
- Sulfiting - oxidation protection
- Stabilizing - improving color and flavor
- Sterilizing - killing and inactivation of pathogens
- Dry preservation - barrel cleaning
- Vacuum sealing - increasing shelf life
- Winemaking - listing all steps (processes)
- Wine faults - listing (defects and unacceptable faults)
Physical methods
In addition to chemical preservation through preservatives, there are also physical methods:
- Heating - pasteurization, sterilization
- Water removal - stages and drying
- Air sealing (paraffin layer for cheese, etc.) - vacuum sealing and inerting
- Deep freezing (temperature of at least minus 18 °C)
Preservatives
Different preservatives are used in various preservation methods, including:
- Ascorbic acid - oxidation protection
- CMC (carboxymethylcellulose) - stabilization regarding tartar
- Dimethyl dicarbonate (DMDC) - oxidation protection
- Inert gas - oxidation protection
- Potassium metabisulfite - oxidation protection, preservation, color stabilization
- Chestnuts - tannins from chestnut flowers as a substitute for sulfur
- Carbon dioxide (frozen as dry ice) - oxidation protection
- Metabisulfite (sodium disulfite, sodium metabisulfite) - oxidation protection
- Meta-tartaric acid - stabilization regarding tartar
- Oenological tannins - color stabilization
- Ozone - disinfection and sterilization of wine containers
- Peracetic acid - disinfection and sterilization of wine containers
- PVPP (polyvinylpolypyrrolidone) - stabilization
- Sulfur - oxidation protection
- Sulfur dioxide - oxidation protection
- Sorbic acid - disinfection
- Nitrogen - as inert gas
- Sulfites - oxidation protection
- Hydrogen peroxide - disinfection and oxidation protection
- Citric acid - stabilization
Partially used source: WIKIPEDIA Conservation.
