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.
Molecules. 2019 Sep 19;24(18):3406. doi: 10.3390/molecules24183406.
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.
偏重亚硫酸钠通常用于酿酒和葡萄酒保存过程中的微生物稳定，但被认为是过敏原。本研究的目的是评估臭氧和电离辐射作为替代葡萄酒硫化的效率。评估了酵母去除的效率和葡萄酒化学质量的保留。葡萄酒经过 60 分钟的臭氧处理，辐射剂量设定为 1-10 kGy。此外，还使用了臭氧和电离辐射处理的组合。臭氧处理葡萄酒没有产生预期的效果。也就是说，它并没有限制酵母细胞的数量。从第六分钟开始，发现葡萄酒的味道和颜色明显恶化。1 kGy 的电离辐射剂量可将酵母计数减少 95.5%，而应用 2.5 kGy 后，酵母计数减少 99.9%。此外，这些剂量对葡萄酒的感官特性或化学成分没有显著影响。多酚的总量从 5 kGy 时的最大值 1127.15 减少到 1023.73 毫克。辐射广泛用于保存食品。它可用于成品葡萄酒的保存，作为硫化物的替代物。
