Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality

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• 作者：Antonio Morata ; Maria Antonia Ba?uelos ; Wendu Tesfaye…
• 关键词：E ; beam irradiation ; Red grapes ; Wine ; Microorganisms ; Phenols
• 刊名：Food and Bioprocess Technology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：8
• 期：9
• 页码：1845-1853
• 全文大小：422 KB
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• 作者单位：Antonio Morata (1)
  Maria Antonia Ba?uelos (2)
  Wendu Tesfaye (1)
  Iris Loira (1)
  Felipe Palomero (1)
  Santiago Benito (1)
  María Jesús Callejo (1)
  Ana Villa (2)
  M. Carmen González (1)
  Jose Antonio Suárez-Lepe (1)
  
  1. EnotecUPM, Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain
  2. Departamento de Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Madrid, Spain
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149

文摘

Vitis vinifera L. (variety Tempranillo) grapes were subjected to electron beam irradiation at nominal doses of 0.5, 1 and 10?kGy, and the effect on microbial populations, phenol extraction and wine quality was examined. No external modifications of fruit shape or colour were observed with any of the doses tested. The 1?kGy dose reduced initial must bacterial and yeast counts by 1 log?cycle, while the 10?kGy dose left only a residual population of <10?colony-forming units (cfu)/mL. Irradiation was associated with a dose-dependent increase in phenolic compounds in the must. However, the wines produced from grapes irradiated at different doses showed no significant differences in their total phenolic compound contents. All the wines had a good sensory profile; those irradiated at 10?kGy had an increased fruity odour.