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

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...

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Bibliographic Details
Published in:Food and bioprocess technology 2015-09, Vol.8 (9), p.1845-1853
Main Authors: Morata, Antonio, Bañuelos, Maria Antonia, Tesfaye, Wendu, Loira, Iris, Palomero, Felipe, Benito, Santiago, Callejo, María Jesús, Villa, Ana, González, M. Carmen, Suárez-Lepe, Jose Antonio
Format: Article
Language:English
Subjects:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
color
dose response
Electron beams
Electron irradiation
Food Science
Grapes
Irradiation
Microorganisms
Odor
odors
Original Paper
phenol
Phenolic compounds
Phenols
Populations
sensory evaluation
Vitaceae
Vitis vinifera
wine grapes
wine quality
Wines
Yeasts
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Summary: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
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-015-1540-x