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

Magdalena Błaszak,Wojciech Migdał,Sabina Lachowicz,Ireneusz Ochmian,Agata Nowak

doi:10.3390/molecules24183406

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.

Highlights

Chemical methods are still widely used for food product preservation
This study demonstrated that a dose of 2.5 kGy enabled satisfactory wine stabilization, which decreased the polyphenol content to a lower degree and led to an insignificant change in wine color
Ionizing radiation used at moderate doses (1–5 kGy) efficiently eliminated yeast in fermenting wine; it did not have a considerable effect on the examined organoleptic and chemical properties

Summary

Introduction

Chemical methods are still widely used for food product preservation. They are characterized by low price, simplicity, and efficiency. Consumers are demanding products without chemical additives [1,2,3,4]. This is certainly influenced by the increasing societal awareness and knowledge of environmental and food pollution that contributes to increased incidence of cancers and allergies.

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Conclusion