Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage

Abstract

Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine storage. The results showed that the changing trend of colour characteristics of microwave-treated and untreated wines was very similar. Moreover, total phenolic compounds, total monomeric anthocyanins, main anthocyanins, main flavonoids, and main phenolic acids (gallic acid; caffeic acid; syringic acid; (+)-catechin; Cy-3-glu; Mv-3-glu) also showed similar change trends during storage. In other words, microwave irradiation had a long-term effect on the colour properties and main phenolic compounds of red wine, changes that require long-time aging in traditional processing. In terms of the studied parameters, the changes in microwave-treated wine were faster than those in untreated wine. These results showed that microwave technology, as a promising artificial aging technology, could in a short time produce red wine of similar quality to traditional aging.

Customers' Awareness and Knowledge of Using Irradiation Technology Processed Foods in Egyptian Restaurants: An Exploratory Study

“…By free radicals, what is meant is atoms and molecules that have a non-double electron in their outer orbit, and therefore are highly chemically active, as they can combine with each other or with other atoms or molecules, accordingly, it is possible to change the molecular structure of cells, and prevent the division of living cells, such as bacterial cells Microwave radiation is one of the radiations that food is exposed to, there is an enormous difference between food irradiation and microwave heating are two completely different processes with distinct and separate goals (Cravotto, and Binello, 2019). However, both irradiation of food and microwave heating emit radioactive energies that produce effects when absorbed into the food (Yuan et al, 2022). Both require special equipment to generate and focus this energy, as well as to prevent potentially harmful effects on humans (Guzik et al, 2021).…”

“…Both require special equipment to generate and focus this energy, as well as to prevent potentially harmful effects on humans (Guzik et al, 2021). Irradiation and microwave heating are relatively innovative technologies when applied to foodstuffs (Yuan et al, 2022). Food irradiation is primarily used as a method of food preservation, but it also has potential as a more general unit process to bring about specific changes in nutrients (Potter, 1986).…”