Department of Chemistry, Microbiology and Environmental Biotechnology, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
Department of Health Sciences, Calisia University, 4 Nowy Świat Street, 62-800 Kalisz, Poland.
Molecules. 2023 Jun 20;28(12):4867. doi: 10.3390/molecules28124867.
The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number of people are developing allergies to it. Therefore, alternative methods for microbiological stabilization of must and wine are being sought. Consequently, the aim of the experiment was to evaluate the effectiveness of ionizing radiation in eliminating microorganisms in must. The sensitivity of wine yeasts, , var. , , and wild yeasts to ionizing radiation was com-pared. The effects of these yeasts on wine chemistry and quality were also determined. Ionizing radiation eliminates yeast in wine. A dose of 2.5 kGy reduced the amount of yeast by more than 90% without reducing the quality of the wine. However, higher doses of radiation worsened the organoleptic properties of the wine. The breed of yeast used has a very strong influence on the quality of the wine. It is justifiable to use commercial yeast breeds to obtain standard-quality wine. The use of special strains, e.g., , is also justified when aiming to obtain a unique product during vinification. This wine was reminiscent of wine produced with wild yeast.. The wine fermented with wild yeast had a very poor chemical composition, which negatively affected its taste and aroma. The high content of 2-methylbutanol and 3-methylbutanol caused the wine to have a nail polish remover smell.
去除葡萄汁/葡萄酒中微生物的最简单方法是通过硫化作用，因为它可以将纯酵母品种引入葡萄汁中，从而保证葡萄酒的高质量。然而，硫是一种过敏原，越来越多的人对它产生过敏。因此，人们正在寻找替代方法来对葡萄汁和葡萄酒进行微生物稳定处理。因此，实验的目的是评估电离辐射在去除葡萄汁中微生物的效果。比较了葡萄酒酵母、、、、和野生酵母对电离辐射的敏感性。还确定了这些酵母对葡萄酒化学和质量的影响。电离辐射可消除葡萄酒中的酵母。剂量为 2.5 kGy 可使酵母数量减少 90%以上，而不会降低葡萄酒的质量。然而，更高剂量的辐射会使葡萄酒的感官特性恶化。所使用的酵母品种对葡萄酒的质量有很强的影响。使用商业酵母品种来获得标准质量的葡萄酒是合理的。当旨在在酿造过程中获得独特的产品时，使用特殊菌株，例如，也是合理的。这种葡萄酒让人联想到用野生酵母酿造的葡萄酒。用野生酵母发酵的葡萄酒化学成分很差，这对其口感和香气产生了负面影响。高含量的 2-甲基丁醇和 3-甲基丁醇导致葡萄酒有指甲油去除剂的气味。
