<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In this study, UV-C light was tested as an alternative method to inactivate microorganisms in the must of ‘Regent’ red grape cultivar. The control sample containing the microorganism diluted in a physiological NaCl solution was prepared to take into consideration different conditions of liquids, such as turbidity and colour. Additionally, the changes in the composition of polyphenol compounds in the ‘Regent’ must after UV-C exposure were evaluated. The viability of yeasts (<italic>Saccharomyces cerevisiae</italic>) and bacteria (<italic>Oenococcus oeni</italic>) significantly decreased with time; however, the highest decline was noted after the first hour of exposure. The polyphenol compound content was significantly lower after UV-C treatment and this was mainly the result of anthocyanin decomposition. The total content of flavan-3-ols and hydroxycinnamic acids and derivatives increased after irradiation.</p></abstract>

In this study, UV-C light was tested as an alternative method to inactivate microorganisms in the must of ‘Regent’ red grape cultivar. The control sample containing the microorganism diluted in a physiological NaCl solution was prepared to take into consideration different conditions of liquids, such as turbidity and colour. Additionally, the changes in the composition of polyphenol compounds in the ‘Regent’ must after UV-C exposure were evaluated. The viability of yeasts (Saccharomyces cerevisiae) and bacteria (Oenococcus oeni) significantly decreased with time; however, the highest decline was noted after the first hour of exposure. The polyphenol compound content was significantly lower after UV-C treatment and this was mainly the result of anthocyanin decomposition. The total content of flavan-3-ols and hydroxycinnamic acids and derivatives increased after irradiation.

Preliminary study on the influence of UV-C irradiation on microorganism viability and polyphenol compounds content during winemaking of ‘Regent’ red grape cultivar

Szczecin, Department of Horticulture, Faculty of Environmental Management and Agriculture

Szczecin, Nanomaterials Physicochemistry Department, Faculty of Chemical Technology and Engineering

Szczecin, Department of Immunology, Microbiology and Physiological Chemistry, Faculty of Biotechnology and Animal Husbandry

Wrocław University of Environmental and Life Sciences

Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

In this study, UV-C light was tested as an alternative method to inactivate microorganisms in the must of ‘Regent’ red grape cultivar. The control sample...

Preliminary study on the influence of UV-C irradiation on microorganism viability and polyphenol compounds content during winemaking of ‘Regent’ red grape cultivar

Published Online: Jul 08, 2017

Page range: 130 - 137

DOI: https://doi.org/10.1515/pjct-2017-0039

Keywords
UV-C, polyphenol compounds, UPLC-PDA/MS

© 2017 Kamila Mijowska et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Preliminary study on the influence of UV-C irradiation on microorganism viability and polyphenol compounds content during winemaking of ‘Regent’ red grape cultivar

Published Online: Jul 08, 2017

Page range: 130 - 137

DOI: https://doi.org/10.1515/pjct-2017-0039

KeywordsUV-C, polyphenol compounds, UPLC-PDA/MS

© 2017 Kamila Mijowska et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
UV-C, polyphenol compounds, UPLC-PDA/MS