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

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2019 Sep 25

PMID 31546827

Citations 6

Authors

Magdalena Blaszak

Agata Nowak

Sabina Lachowicz

Wojciech Migdal

Ireneusz Ochmian

Affiliations

Soon will be listed here.

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.

Citing Articles

Enhanced Extraction of Polyphenols, Physicochemical Properties, and Microbial Control in L. Juice Using Ultrasound-Assisted Maceration.

Blaszak M, Lachowicz-Wisniewska S, Kapusta I, Szewczuk M, Ochmian I Molecules. 2025; 30(3).

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Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles.

Ding W, Tu Q, Xi X, Wu X, Bai J, Liu S Food Chem X. 2025; 25:102124.

PMID: 39885920 PMC: 11780950. DOI: 10.1016/j.fochx.2024.102124.

UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality.

Pachnowska K, Kochel-Karakulska J, Augustyniak A, Obradovic V, Ochmian I, Lachowicz-Wisniewska S Molecules. 2025; 30(2).

PMID: 39860091 PMC: 11767371. DOI: 10.3390/molecules30020221.

Food irradiation: an effective but under-utilized technique for food preservations.

Mshelia R, Dibal N, Musa Chiroma S J Food Sci Technol. 2023; 60(10):2517-2525.

PMID: 37599853 PMC: 10439058. DOI: 10.1007/s13197-022-05564-4.

Effectiveness of E-Beam Radiation against , , and Wild Yeast and Their Influence on Wine Quality.

Blaszak M, Jakubowska B, Lachowicz-Wisniewska S, Migdal W, Gryczka U, Ochmian I Molecules. 2023; 28(12).

PMID: 37375422 PMC: 10301072. DOI: 10.3390/molecules28124867.

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