Molecules, Vol. 28, Pages 4867: Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality

Molecules, Vol. 28, Pages 4867: Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality Molecules doi: 10.3390/molecules28124867 Authors: Magdalena Błaszak Barbara Jakubowska Sabina Lachowicz-Wiśniewska Wojciech Migdał Urszula Gryczka Ireneusz Ochmian The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number of people are developing allergies to it. Therefore, alternative methods for microbiological stabilization of must and wine are being sought. Consequently, the aim of the experiment was to evaluate the effectiveness of ionizing radiation in eliminating microorganisms in must. The sensitivity of wine yeasts, Saccharomyces cerevisiae, S. cerevisiae var. bayanus, Brettanomyces bruxellensis, and wild yeasts to ionizing radiation was com-pared. The effects of these yeasts on wine chemistry and quality were also determined. Ionizing radiation eliminates yeast in wine. A dose of 2.5 kGy reduced the amount of yeast by more than 90% without reducing the quality of the wine. However, higher doses of radiation worsened the organoleptic properties of the wine. The breed of yeast used has a very strong influence on the quality of the wine. It is justifiable to use commercial yeast breed...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research