ArticleFood chemistry: X2025
Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Synergistic Enhancement of Phenolic Profile, Color Stability, and Aroma Complexity in Marselan Wine Through Co-Fermentation with Fu Tea.Foods (Basel, Switzerland) · 2026Article
- Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging.Foods (Basel, Switzerland) · 2026Article
- Evaluation of the Winemaking Characteristics of High Anthocyanin Teinturier Grape Varieties (Lines).Foods (Basel, Switzerland) · 2026Article
- Postharvest Preservation Strategies for Table Grapes: A Comprehensive Review from Practical Methods to Future Developments.Plants (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The content of flavor compounds in wine is limited by factors such as climate warming and the resistance of cell walls to maceration. This study used X-rays (ionizing radiation) and electron beams (particle radiation) at 0.5, 2, and 7 kGy for grape pre-treatment before winemaking. Scanning electron microscopy showed varying degrees of grape skin damage. Results indicated irradiation significantly enhanced phenolic compound extraction, with DPPH and ABTS scavenging activities increasing by up to 38.98 % and 38.70 %. Wines treated with 0.5 kGy electron beams exhibited the highest levels of esters and higher alcohols, enhancing fruity aromas. Irradiation reduced C6 compound content, decreasing green notes and improving color and complexity scores. This study demonstrates that X-ray and electron beam irradiation significantly enhance phenolic and aromatic compound extraction in wine, showing the potential of irradiation technology in the wine industry.
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Registered trials
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