Ding Weikang, Tu Qian, Xi Xuexue, Wu Xiaojie, Bai Junqing, Liu Shuang, Li Junjun, Yuan Chunlong
College of Enology, Northwest A&F University, Shaanxi 712100, China.
Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, China.
Food Chem X. 2024 Dec 25;25:102124. doi: 10.1016/j.fochx.2024.102124. eCollection 2025 Jan.
The content of flavor compounds in wine is limited by factors such as climate warming and the resistance of cell walls to maceration. This study used X-rays (ionizing radiation) and electron beams (particle radiation) at 0.5, 2, and 7 kGy for grape pre-treatment before winemaking. Scanning electron microscopy showed varying degrees of grape skin damage. Results indicated irradiation significantly enhanced phenolic compound extraction, with DPPH and ABTS scavenging activities increasing by up to 38.98 % and 38.70 %. Wines treated with 0.5 kGy electron beams exhibited the highest levels of esters and higher alcohols, enhancing fruity aromas. Irradiation reduced C6 compound content, decreasing green notes and improving color and complexity scores. This study demonstrates that X-ray and electron beam irradiation significantly enhance phenolic and aromatic compound extraction in wine, showing the potential of irradiation technology in the wine industry.
葡萄酒中风味化合物的含量受到气候变暖和细胞壁对浸渍的抗性等因素的限制。本研究在酿酒前使用0.5、2和7千戈瑞的X射线（电离辐射）和电子束（粒子辐射）对葡萄进行预处理。扫描电子显微镜显示葡萄皮有不同程度的损伤。结果表明，辐照显著提高了酚类化合物的提取率，DPPH和ABTS清除活性分别提高了38.98%和38.70%。用0.5千戈瑞电子束处理的葡萄酒中酯类和高级醇含量最高，增强了果香。辐照降低了C6化合物的含量，减少了生青味，提高了色泽和复杂度评分。本研究表明，X射线和电子束辐照能显著提高葡萄酒中酚类和芳香化合物的提取率，显示了辐照技术在葡萄酒行业的应用潜力。
