UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine

Diesler, Kathrin; Golombek, Patricia; Kromm, Lisa; Scharfenberger-Schmeer, Maren; Durner, Dominik; Schmarr, Hans‐Georg; Stahl, Mario; Briviba, Karlis; Fischer, Ulrich

doi:10.1016/j.ifset.2019.01.005

Cited by 27 publications

(12 citation statements)

References 72 publications

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“…Transmittance is a major parameter of winemaking; Diesler et al (2019) performed UV-C analysis on wine-related yeasts under winery conditions and demonstrated that the inactivation efficacy decreased along with higher must turbidity, optical density, and degree of microbial load; suggesting a shadowing effect of individual microbes. [30] Wine can become turbid during long-term storage for the insolubility and aggregation of residual proteins in the wine. [5] The transmittance of the five groups was between 70% and 90%, and the values of the 0.03125 g/100 mL and 0.0625 g/ 100 mL α-pinene groups were superior to those of both the control and SO 2 groups.…”

Section: Resultsmentioning

confidence: 99%

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Shih

Lai

Lin

et al. 2020

International Journal of Food Properties

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Sulfur dioxide is widely used as a preservative in winemaking owing to its antioxidant and antimicrobial properties. However, it exerts adverse effects on health, causing dermatitis, urticaria, angioedema, diarrhea, and abdominal pain. In the present study, we used α-pinene, which is a fragrant monomeric compound derived from fruit-aroma compounds, as an alternative for SO 2 in white wine fermentation. Three concentrations of αpinene, 0.03125 g/100 mL, 0.0625 g/100 mL, and 0.125 g/100 mL were used. White wine added with SO 2 at 40 ppm was also used (SO 2 group). The white wine without addition of SO 2 and α-pinene as used as the control. Total bacterial count and physicochemical characteristics including pectin content, degree of esterification, ethanol content, color, total phenolic acid content, and DPPH activity were analyzed. The antibacterial activities of αpinene groups were similar to SO 2 group but significantly higher than the control group. Specifically, 0.03125 g/100 mL and 0.0625 g/100 mL αpinene groups showed significantly higher transmittance, L values, and color values than the control at the day 180, which suggested that the addition of α-pinene effectively inhibited the browning of white wine during storage. These findings indicated that α-pinene possessed an excellent antibacterial ability and could be a viable alternative for SO 2 in winemaking.

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Section: Resultsmentioning

confidence: 99%

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Shih

Lai

Lin

et al. 2020

International Journal of Food Properties

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“…The effects of UV-C on fruit and juices are currently under study. UV-C treatment is a nonthermal processing technique for the preservation of food [ 9 ], which can cause inactivation of spoilage yeast in grape must without causing off-flavor formation in wines. The duration of the dark period following UV-C exposure was also found to affect the control of Botrytis cinerea [ 33 ].…”

Section: Discussionmentioning

confidence: 99%

“…The post-harvest UV-C technique is widely applied in the storage of various fresh fruits and vegetables. This method can not only improve the secondary quality of post-harvest fruit but also provide sufficient microbial inactivation to preserve food, serving as a nonthermal processing technique [ 9 ]. UV light treatment combined with chitosan treatment can better maintain the content of anthocyanins and polyphenols in post-harvest sweet cherries and extend their shelf life [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Transcriptomic and Metabolomic Basis of Short- and Long-Term Post-Harvest UV-C Application in Regulating Grape Berry Quality Development

Zhang

et al. 2021

Foods

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In this study, ultraviolet-C (UV-C) was utilized to improve the quality of post-harvest grape berries, and the transcriptomic and metabolomic basis of this improvement was elucidated. Berries of the red grape variety ‘Zicui’ and the white variety ‘Xiangfei’ were chosen to evaluate the effect of short- and long-term UV-C irradiation. Post-harvest UV-C application promoted malondialdehyde (MDA) and proline accumulation, and reduced the soluble solid content in berries. Both the variety and duration of irradiation could modulate the transcriptomic and metabolomic responses of berries to UV-C. Compared with the control, the differentially expressed genes (DEGs) identified under UV-C treatment were enriched in pathways related to metabolite accumulation, hormone biosynthesis and signal transduction, and reactive oxygen species (ROS) homeostasis. Flavonoid biosynthesis and biosynthesis of other secondary metabolites were the shared pathways enriched with differential metabolites. After long-term UV-C irradiation, cis-resveratrol accumulated in the berries of the two varieties, while the differential chalcone, dihydroflavone, flavonoid, flavanol, and tannin components primarily accumulated in ‘Xiangfei’, and some flavonols and anthocyanins primarily accumulated in ‘Zicui’. Based on an exhaustive survey, we made a summary for the effect of UV-C in regulating the quality development of post-harvest grape berries. The results of this study may help to elucidate the mechanism by which UV-C functions and support its efficient application.

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“…While the use of UV‐C for microbial inactivation in water and clear beverages is rapidly spreading, its application to turbid juices remains challenging. Despite some studies focused on the impact of absorbance at 254 nm (Gabriel & Ancog, 2019; Gabriel & Musni, 2019; Gayán, Serrano, Pagán, Álvarez, & Condón, 2015; Kaya & Unluturk, 2016; Reverter‐Carrión et al, 2018) and turbidity (Condón‐Abanto, Condón, Raso, Lyng, & Álvarez, 2016; Diesler et al, 2019) on UV‐C disinfection efficacy; the influence of particle size and particle aggregates remains under‐researched. UV‐C processing performance gets dramatically worse when treating liquids with low or close to zero UV transmittance (García Carrillo et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

Fenoglio

Ferrario

Carrillo

et al. 2020

J Food Process Preserv

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The aim of this study was to analyze the inactivation of a wide spectrum of microorganisms in clear as well as turbid juices processed by ultraviolet light (UV‐C: 0–1720 mJ/cm2). A biodosimetry assay was used to determine the equivalent UV‐reduction dose (3.1 mJ/cm2). UV‐C effectiveness increased in melon (3.2 and 4.4 log‐reductions of Saccharomyces cerevisiae and Escherichia coli) and orange‐tangerine juices (4.7 log‐reductions of E. coli) compared to carrot (2.7, 2.9, and 4.2 log‐reductions of S. cerevisiae, Candida parapsilosis and Pseudomonas fluorescens), orange (1.7, 2.0, 2.9 and 4.0 log‐reductions of S. cerevisiae, Zygosaccharomyces bailii, Listeria innocua, and E. coli), and orange‐carrot juices (2.5, 2.5 and 2.9 log‐reductions of S. cerevisiae, P. fluorescens, and E. coli). The Coroller model allowed a better fit compared to the Weibull and modified Gompertz models. UV‐C effectiveness in clear juices was related to low absorbance at 254 nm, color, and turbidity; whereas, in the turbid juices, it was also linked to the presence of particle aggregates. Practical applications Short‐wave ultraviolet light (UV‐C) is a promising preservation technology to partially or totally replace traditional thermal treatments, which severely alter product quality. The present study allowed to interpret how physicochemical properties of clear and turbid juices affected the inactivation of a wide spectrum of microorganisms processed by short‐wave ultraviolet light (UV‐C, up to 1,720 mJ/cm2). UV‐C effectiveness was related to high UV‐C transmittance, low absorbance, and turbidity in clear juices. Whereas, in the turbid ones, other parameters such as the presence of particle aggregates stemmed the disinfection process. Moreover, the optical properties of the juices were used in the estimation of UV dose distribution. Mathematical modeling revealed differences in microbial sensitivities and the existence of subpopulations with different resistance to UV‐C treatment. These results suggest that UV‐C light represents a promissory alternative for the processing of a variety of juices and blends with significant differences in their physicochemical characteristics.

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UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine

Cited by 27 publications

References 72 publications

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Transcriptomic and Metabolomic Basis of Short- and Long-Term Post-Harvest UV-C Application in Regulating Grape Berry Quality Development

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

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