E-beam irradiation for the control of Phytophthora nicotianae var. nicotianae in stonewool cubes

Ptaszek, M.; Orlikowski, L.B.; Migdal, W.; Gryczka, Urszula

doi:10.1515/nuka-2015-0092

Cited by 2 publications

(1 citation statement)

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“…These parameters allow the irradiation process to be performed at commercial scale. The main parameters of the ELEKTRONIKA 10/10 accelerator: pulse electron beam mode; electron energy of 8–10 MeV; average beam power of 10 kW; dose rate in the material ρ ≤ 2.5 g/cm 2 of about 700 Gy/s [66]. The linear electron accelerator Elektronika 10-10 was used for wine irradiation.…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2019

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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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Section: Methodsmentioning

confidence: 99%