Pachnowska Kamila, Kochel-Karakulska Jolanta, Augustyniak Adrian, Obradović Valentina, Ochmian Ireneusz, Lachowicz-Wiśniewska Sabina, Kapusta Ireneusz, Maślana Klaudia, Mijowska Ewa, Cendrowski Krzysztof
Department of Nanomaterials Physicochemistry, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów 45, 70-311 Szczecin, Poland.
Department of Horticulture, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Juliusza Słowackiego 17, 71-434 Szczecin, Poland.
Molecules. 2025 Jan 8;30(2):221. doi: 10.3390/molecules30020221.
Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in wine and grape juice. Nevertheless, UV-C treatment poses the risk of altering the chemical properties of wine. Therefore, this study aimed to test and implement iron oxide-silica core-shell nanomaterial functionalized with TiO in UV-C treatment of white and red wines. Material for the study consisted of the synthesized nanocomposite, as a model yeast, and Muscaris and Cabernet Cortis wines. The viability of yeasts under treatment, the physiochemical properties of wine, and polyphenol content were tested. Studies have shown that nanomaterial can modulate the effects of UV-C treatment regarding yeast viability and polyphenol content, and the effectiveness of the treatment depends on the wine type. These results open up discussion on the possible use of the proposed hurdle technology in winemaking to control the polyphenol composition and alcohol reduction.
控制酿酒过程中使用的微生物是葡萄酒生产成功的关键因素。人们正在寻找旨在降低用于葡萄酒稳定的亚硫酸盐用量的新方法。紫外线-C照射已被提议作为减少葡萄酒和葡萄汁中微生物活细胞数量的一种替代方法。然而，紫外线-C处理存在改变葡萄酒化学性质的风险。因此，本研究旨在测试并应用用二氧化钛功能化的氧化铁-二氧化硅核壳纳米材料对白葡萄酒和红葡萄酒进行紫外线-C处理。该研究的材料包括合成的纳米复合材料、作为模型酵母以及麝香葡萄酒和赤霞珠葡萄酒。测试了处理过程中酵母的活力、葡萄酒的理化性质和多酚含量。研究表明，纳米材料可以调节紫外线-C处理对酵母活力和多酚含量的影响，并且处理效果取决于葡萄酒的类型。这些结果引发了关于在酿酒过程中使用所提议的障碍技术来控制多酚组成和降低酒精含量的可能性的讨论。
