ArticleMolecules (Basel, Switzerland)2019
E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 24 citations in OpenAlex.
- SOMolecules (Basel, Switzerland) · 2026Article
- Innovative Applications of High Hydrostatic Pressure in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Enhanced Extraction of Polyphenols, Physicochemical Properties, and Microbial Control inMolecules (Basel, Switzerland) · 2025Article
- UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality.Molecules (Basel, Switzerland) · 2025Article
- Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles.Food chemistry: X · 2025Article
- Food irradiation: an effective but under-utilized technique for food preservations.Journal of food science and technology · 2023Review
- Effectiveness of E-Beam Radiation againstMolecules (Basel, Switzerland) · 2023Article
- Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking.Frontiers in nutrition · 2022Review
- Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins.Antioxidants (Basel, Switzerland) · 2021Review
- Changing in Larch Sapwood Extractives Due to Distinct Ionizing Radiation Sources.Materials (Basel, Switzerland) · 2021Article
- Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study UsingFoods (Basel, Switzerland) · 2020Article
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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.
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