Ultraviolet Light as an Aid in Winemaking

The application of ultraviolet radiation as an aid in winery practice was demonstrated. Through the use of ultraviolet lamps, with a high concentration of radiation of 253 mµ, acetification may be prevented in unfortified wines and low-alcohol distilling material without use of excessive amounts of SO2 gas or pasteurization. The influence of ultraviolet light was shown to have negligible effects on quality when tested under practical conditions with exposures designed to be excessive. It is therefore proposed that ultraviolet radiation has a place in winery operation— though in no way to the exclusion of thorough sanitation practices.