Abstract
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.
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