E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation

Molecules

Magdalena Błaszak¹  Agata Nowak¹  Sabina Lachowicz²  Ireneusz Ochmian³  Wojciech Migdał⁴ 

[1] Department of Chemistry, Microbiology and Environmental Biotechnology, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland;Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630 Wrocław, Poland;Department of Horticulture, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland;Institute of Nuclear Chemistry and Technology, 16 Dorodna Street, 03-195 Warsaw, Poland;

关键词: polyphenols;    color;    yeast;    wine quality;    wine preservation;   

DOI  :  10.3390/molecules24183406

来源: DOAJ

【 摘 要 】

Potassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated. Wine was subjected to 60 min of ozonation, and radiation doses were set at 1−10 kGy. Moreover, a combination of ozonation and ionizing radiation treatment was used. The ozonation of wine did not produce the expected results. That is, it did not limit the number of yeast cells. From the sixth minute, a significant deterioration in the taste and the color of the wine was found. Ionizing radiation at a dose of 1 kGy reduced the yeast count by 95.5%, and a reduction of 99.9% was seen after the application of 2.5 kGy. Moreover, these doses did not have a significant effect on the organoleptic properties or the chemical composition of wine. The total amount of polyphenols reduced from the maximum of 1127.15 to 1023.73 mg at the dose of 5 kGy. Radiation is widely used to preserve food products. Its use for finished wine preservation may be an alternative to sulphurization.

【 授权许可】

Unknown