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

Abstract

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.

Changing in Larch Sapwood Extractives Due to Distinct Ionizing Radiation Sources

“…In the extracts of the irradiated samples, a modified taxifolin structure was quantitatively identified, which was not found in the blank samples and supports the idea of radical scavenging of flavonoids and further cross-linking effects. Also, Błaszak et al [ 23 ] determined a high degradation rate of the flavan-3-ol substance of (+)-catechin due to 10 kGy EB irradiation compared to the gallic acid (phenolic acid), which was not affected by the EBI treatment up to this absorbed dose. The hydroxybenzoic acids like e.g., vanillic acid are possible metabolites of the phenylpropanoid pathway, and the extraction amount of group of phenylpropanoid was stable for the blank samples and the EBI-treated samples and increased strongly for the γ-ray-treated samples.…”

Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking

“…However, due to the necessity of treating bottled wine and the possible acceleration of unwanted chemical reactions, along with the high cost and small flexibility of HPP devices, is ultimately not the most feasible technique for wineries [11]. Ultrasound, ultraviolet light, ionizing radiation, ultra-high pressure homogenization (UHPH), and microwaves have been also investigated for wine, for must, and even for barrel sterilization [12][13][14][15][16][17]. The main recent studies have focused on these techniques' lethal efficacy, but it is still necessary to obtain further knowledge about their effects on sensory quality and their actual feasibility at an industrial scale.…”

Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

“…The emerging technologies that showed the greatest potential for increasing the extraction of skin compounds and controlling indigenous microorganisms are as follows: high hydrostatic pressure (HHP) [4][5][6], ultra high pressure homogenization (UHPH) [7][8][9], pulsed electric fields (PEFs) [10][11][12][13][14][15], electron-beam irradiation (eBeam) [16][17][18], ultrasound (US) [15,[19][20], and pulsed light (PL) [21][22][23]. Most of these technologies are either approved or under evaluation as new enological practices in the International Organization of Vine and Wine (OIV) regulations [24][25][26].…”