The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count

Authors

  • Peter Czako Chateau Malanta, Agátová 28, 951 01 Nitrianske Hrnčiarovce Slovakia
  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Vladimí­r Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products
  • Lenka Maršálková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Čurlej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Belej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Lucia Benešová student Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra
  • Patrí­cia Martišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products

DOI:

https://doi.org/10.5219/856

Keywords:

grape wine, UV-C, irradiation, treatment, grape juic turbidity,

Abstract

In this work, we investigated the effect of UV-C radiation (254 nm) on turbidity, microbial count and sensoric properties of the grape juices treated or not treated with sulphur dioxide. The UV-C radiation is considered to be germicidal against microorganisms. This technology is routinely used to treat drinking water. Application of this method for the purpose of treating the wine was tested in few studies. These studies have shown a positive effect on the inactivation of microorganisms, but they not dealt in detail with the sensory properties of grape juice after the treatment. The main idea of using this method appears to eliminate the sulphur dioxide from wine making technology. There are people who have a genuine allergy to sulfites, and these allergies are often linked with asthma. These people have an rapid onset of symptoms when drinking liquids like wine treated with sulphur dioxide. In our work we have found that the application of this method of treating the grape juice is problematic. Intensity of UV-C radiation increases the turbidity of grape juices. This effect was observed in all grape juices with or without addition of sulphur dioxide and also in clarified or not clarified grape juices. We found that UV-C radiation negatively affect the sensory properties of grape juices. This effect was more pronounced in grape juices treated with SO2. The smell and taste were significantly negatively changed. Exposure of grape juice treated with sulphur dioxide to UV-C radiation can probably lead to arising the sulphur compounds, which affects the smell and taste of grape juices. Also, it is very likely that the negative change in taste and smell may affect the quality of produced wines. For this purpose, we do not recommend to use UV-C treatment for the grape juice treatment. It will be interesting to conduct a detailed analysis of the grape juices composition before and after UV-C radiation treatment.

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Published

2017-12-14

How to Cite

Czako, P. ., Zajác, P. ., Čapla, J. ., Vietoris, V. ., Maršálková, L. ., Čurlej, J. ., Belej, Ľubomí­r ., Golian, J. ., Benešová, L. ., & Martišová, P. . (2017). The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 1–10. https://doi.org/10.5219/856

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