Nanotechnology in Oenology

Nanotechnology’s era has begun with its broader range of applicability in science and technology. It’s stepping into the oenology would be a game changer because of the global wine market. The involvement of nanomaterials from grape to glass has been revolutionary because of the replacement of traditional methods in wine production processes to consume time and ecofriendly approaches in the treatment of winery effluents. But, there is a certain need of changing the consumers and industries perception towards nano wine by raising the nanoscience awareness, improving organoleptic properties and safety assurance. affect wine quality. Grapes are attacked mainly by the diseases like anthracnose, downy mildew and powdery mildew and infected by pests such as flea beetle, mealy bugs, thrips, red spider mites, leafhoppers, jassids and stem borers. Nanoparticles can be used as fertilizers, pesticides and fungicides in plant disease management. Conventional methods of fertilizers could be replaced by nano fertilizers as they reduce the frequency of application, increased efficiency of elements and regulatory release of nutrients. Silica, Selenium, Gold, Silver, Copper, Palladium, Manganese, Copper oxide, Zinc oxide, Ferric oxide, Titanium oxide, Hydroxyapatite, nanocomposites consisting of Nitrogen, Phosphorus, Potassium, micronutrients, mannose, amino acids, Zinc-aluminium layered double-hydroxide, nanoporous zeolite have been demonstrated to have the capability to enhance the crop production and increase the availability of nutrients and stress tolerance towards crops [3]. Downy and powdery mildews are the two devastating fungal diseases which can affect both yield and quality of grapes. Khairy reported the application of low molecular nano organic material foliar spray on grapevine cultivar improved plant growth, fruit quality and quantity [4]. Fungicidal activity of silver nanoparticles against Alternaria sp., Botrytis cinerea; copper, chitosan-saponin, chitosan cross-linked with sodium tripolyphosphate and with copper sulphate against Alternaria alternate has been reported. Pheromones are used to trap the undesirable pests which are responsible for yield decrease and crop quality. Nanogelled pheromone, methyl eugenol using a low molecular mass gelator such as all-trans tri (p-phenylenevinylene) bis-aldoxime has been used for trapping the pests in a guava orchard. Nanoencapsulation is the nanotechnological approach consists of active ingredients being protected by a coating which will effectively control pests. Nano-pesticidesas nanoformulations with the combination of surfactants, organic polymers, inorganic metal nanoparticles; iron oxide and gold nanoparticles, amorphous nano silica has been shown their insecticidal activity [3]. The abovementioned application of nanomaterials as fertilizers, fungicides and pesticides on different varieties of cereals, vegetables and fruits could assure us a promising future of grape disease management. Fermentation of grape juice dominated by yeast strains, mainly Saccharomyces cerevisiae, results in ethanol, carbon dioxide and several other metabolites, is nature’s secret behind the wine. This is followed by clarification and stabilization which are important Sarovar Bheemathati* Department of Virology, SV University, India *Address for Correspondence Sarovar Bheemathati, Department of Virology, S V University, Tirupati-517 502, Andhra Pradesh, India, Tel: 8801747541; E-mail: sarovarbhee@yahoo.co.in Submission: 01 June, 2018 Accepted: 29 June, 2018 Published: 05 July, 2018 Copyright: © 2018 Bheemathati S. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Review Article Open Access Journal of Food Processing & Beverages Avens Publishing Group Inviting Innovations J Food Processing & Beverages June 2018 Vol.:6, Issue:1 © All rights are reserved by Bheemathati. Avens Publishing Group Inviting Innovations Recent innovations in nanotechnology has been extending its arms in various fields of science and technology like biotechnology, health, industry, agriculture, energy and environment, transportation, information and electronics. The attenuated nanoscale structures exhibit enhanced electrical, optical and magnetic properties; surface and quantum effects can be utilized to perform specific functions. It is having its impact in several areas of the food industry, including oenology. Nanoparticles are divided into two groups: Non-engineered and engineered. Non-engineered nanoparticles derived from the natural calamities and engineered ones are categorized as follows [1]: 1. Metal oxide nanoparticles from ATO, Al(OH)3, CaO, CeO2, CuO, Fe2O3, Fe3O4, In2O3, ITO, La2O3, MgO, NiO, SiO2, TiO2, ZrO2, ZnO 2. Metallic nanoparticles from Al, Ag, Au, Bi, Co, Cu, Fe, In, Mo, Mn, Ni, Pd, Pt, Si, Ti, Zn 3. Carbon-based nanomaterials in the form of fullerenes, tubes, fibers, graphene 4. Polymeric nanoparticles are obtained from natural and artificial polymers. Natural polymers are alginate, chitosan, gelatin, cellulose, etc., and synthetic are polyacrylates, polycaprolactone, etc. 5. Dendritic nanoparticles are based on hyperbranched polymers i.e. dendromerseg: poly (amidoamine) PAMAM 6. Quantum dots are made from semiconductor materials such as silicon, cadmium telluride, cadmium selenide etc. Nanotechnology has gradually started to bring a new global industrial revolution in wine manufacturing technology. According to a recent Zion wine market research report, its value was approximately USD 302.02 billion in 2017 and is expected to be around USD, 423.59 billion by 2023, and a rise at a CAGR of around 5.8% between 2017 and 2023 [2]. The process of wine making involves mainly harvesting of grapes to crushing, fermentation to maturation of wine, packaging and marketing and nanoscience could be involved from harvesting to packaging phases. Grapes are the primary source of wine production. Diseases pose major constraints in the production of grapes and can lead to significant reduction in yield and berry composition which thereby Citation: Bheemathati S. Nanotechnology in Oenology. J Food Processing & Beverages. 2018;6(1): 4. J Food Processing & Beverages 6(1): 4 (2018) Page 02 ISSN: 2332-4104 processes in vinification, achieved by racking, fining and filtration. In these treatments, the removal of insoluble matter like microbial hazes, excess protein and tartarate, phenolic polymers, residual sugar and malic acid from the wine before bottling makes it clear and stable. Next, wine aging in bottle allows a continuation of slow reactions free of air and highly volatile substances leads to the improvement of wine quality. Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The immobilization techniques can be mainly categorized into four types: immobilization on solid carrier surfaces, entrapment in a porous matrix, natural aggregation by flocculation and cross-linking by agents or cell containment behind barriers. Multiwalled carbon nanotubes, long thin cylinders of carbon have been used as artificial flocculation agents of yeast cells [5]. The principle behind the flocculation is that the negatively charged live yeast cells are attracted towards positively charged carbon nanotubes results in the separation of yeast cell suspension can be applied in the ethanol industry [6]. Magnetic nanoparticles have been used to separate yeast biomass in sparkling wine bottles. Magnetised yeast have been introduced as magnetic iron oxides, i.e. maghemite (γ-Fe2O3 or magnetite (Fe3O4) nanoparticles coated with a thin layer of silica and grafted with APMS. The terminal amino groups of the APMs with the silane groups of silica surface provide a strong positive charge on the surface of nanoparticles and promote their electrostatic adsorption onto the negatively charged surfaces of the cells and the separation is enabled by a magnetic field gradient [7]. These nanoparticles are of low cost and safety assurance was approved by Food and Drug Administration [8-10]. White and blush wines require specific clarification and stabilization treatments compared to red wines. Due to inappropriate storage conditions or tannins enrichment from wood or cork, the insoluble wine proteins get precipitated. This affects the wine clarity and thereby stability. Stable transparency is acquired by the clarification treatment through fining or filtration or both. Fining works on two principles: electrostatic attraction and adsorption. In the wine industry, commonly used wine fining agents are bentonites, saponites, casein, potassium caseinate products, isinglass, egg albumin, gelatin, polyvinyl polypyrrolidone, minerals, wood charcoal, synthetic polymers, enzymes etc. Fining agents used to remove unwanted color, bitterness, astringency, etc. and thus refining the organoleptic characters of wine; in adsorption of proteins and polysaccharides thus conferring wine stability, intoxic and economically feasible. The possible utilization of nanodispersive materials based on SiO2, TiO2 and TiO2-SiO2 was reported in white and red wines fining [11]. Mesosporous materials with a porosity between 2 and 50 nm employ its applications by a broader range of materials include silica, metal oxides, metal hydroxides, metallic salts, carbon structures etc. Mesosporous silica materials have been used as fining agents to remove excess proteins of white wines, reduces volatile acidity and browning index [12]. Nanofiltration can be employed at various steps of vinification such as stabilization, concentration and treatment of winery waste. It is a pressure-driven separation process in which the filtration efficiency depends on sieving and charge. It offers numerous advantages such as high selectivity, less expensive, con