Abstract
In this work, we investigated the effect of UV-C radiation (254 nm) on turbidity, microbial count and sensoric properties of the grape juices treated or not treated with sulphur dioxide. The UV-C radiation is considered to be germicidal against microorganisms. This technology is routinely used to treat drinking water. Application of this method for the purpose of treating the wine was tested in few studies. These studies have shown a positive effect on the inactivation of microorganisms, but they not dealt in detail with the sensory properties of grape juice after the treatment. The main idea of using this method appears to eliminate the sulphur dioxide from wine making technology. There are people who have a genuine allergy to sulfites, and these allergies are often linked with asthma. These people have an rapid onset of symptoms when drinking liquids like wine treated with sulphur dioxide. In our work we have found that the application of this method of treating the grape juice is problematic. Intensity of UV-C radiation increases the turbidity of grape juices. This effect was observed in all grape juices with or without addition of sulphur dioxide and also in clarified or not clarified grape juices. We found that UV-C radiation negatively affect the sensory properties of grape juices. This effect was more pronounced in grape juices treated with SO2. The smell and taste were significantly negatively changed. Exposure of grape juice treated with sulphur dioxide to UV-C radiation can probably lead to arising the sulphur compounds, which affects the smell and taste of grape juices. Also, it is very likely that the negative change in taste and smell may affect the quality of produced wines. For this purpose, we do not recommend to use UV-C treatment for the grape juice treatment. It will be interesting to conduct a detailed analysis of the grape juices composition before and after UV-C radiation treatment.
Highlights
The aim of this work was to investigate the effect of the UV-C radiation on grape juice turbidity, sensoric properties and microbial count.Ultraviolet C (UV-C) irradiation is one of the emerging techniques for the inactivation of microorganisms in liquid food products, and it holds considerable promise for treatment of wine
The UV-C radiation is considered to be germicidal against microorganisms
Exposure of grape juice treated with sulphur dioxide to UV-C radiation can probably lead to arising the sulphur compounds, which affects the smell and taste of grape juices
Summary
Ultraviolet C (UV-C) irradiation is one of the emerging techniques for the inactivation of microorganisms in liquid food products, and it holds considerable promise for treatment of wine. This application can be of particular interest to reduce or even eliminate the use of sulphur dioxide as a preservative in winemaking, given its potential health risks (Rizzotti et al, 2011). UV-C radiation is considered to be germicidal against microorganisms such as bacteria, viruses, protozoa, yeasts, moulds and algae, where the highest germicidal effect is obtained between 250 and 270 nm (Bintsis, LitopoulouTzanetaki, and Robinson, 2000). Microbial inactivation caused by UV-C (254 nm) radiation is based on the rearrangement of the microorganism’s nucleic acid which directly interferes with the ability of microorganisms to reproduce (Bintsis et al, 2000; Thompson, 2003; Tran and Farid, 2004; Gabriel and Nakano, 2009)
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