This study evaluates the microbiological risks associated with non-alcoholic wines from industrial production through six months of storage.Eight wines,red and white,were analyzed in quadruplicate,including dealcoholi...This study evaluates the microbiological risks associated with non-alcoholic wines from industrial production through six months of storage.Eight wines,red and white,were analyzed in quadruplicate,including dealcoholized wines,their alcoholic counterparts and commercially stabilized products.The absence of ethanol markedly facilitated microbial growth even in the presence of SO2,which proved insufficient to inhibit the survival and proliferation of microorganisms.Red non-alcoholic wines exhibited greater microbial diversity than their white counterparts.Commercially stabilized wines showed the highest microbiological safety;however,a late increase in microbial populations was observed in non-alcoholic white wines,indicating limitations in the stabilization process.These findings reveal contamination during the production of dealcoholized wines and the persistence of spoilage microorganisms and species classified as potentially pathogenic in other contexts,highlighting the need for careful food safety management.The results underscore the need to implement a dedicated Hazard Analysis and Critical Control Points system,reinforce hygiene throughout the production chain,and establish clear shelf-life limits for consumer protection.Future research should adapt the essay to examine the presence and survival dynamics of foodborne pathogens in non-alcoholic wines and develop targeted preservation strategies to achieve microbiological stability beyond six months.展开更多
文摘This study evaluates the microbiological risks associated with non-alcoholic wines from industrial production through six months of storage.Eight wines,red and white,were analyzed in quadruplicate,including dealcoholized wines,their alcoholic counterparts and commercially stabilized products.The absence of ethanol markedly facilitated microbial growth even in the presence of SO2,which proved insufficient to inhibit the survival and proliferation of microorganisms.Red non-alcoholic wines exhibited greater microbial diversity than their white counterparts.Commercially stabilized wines showed the highest microbiological safety;however,a late increase in microbial populations was observed in non-alcoholic white wines,indicating limitations in the stabilization process.These findings reveal contamination during the production of dealcoholized wines and the persistence of spoilage microorganisms and species classified as potentially pathogenic in other contexts,highlighting the need for careful food safety management.The results underscore the need to implement a dedicated Hazard Analysis and Critical Control Points system,reinforce hygiene throughout the production chain,and establish clear shelf-life limits for consumer protection.Future research should adapt the essay to examine the presence and survival dynamics of foodborne pathogens in non-alcoholic wines and develop targeted preservation strategies to achieve microbiological stability beyond six months.
