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首页> 外文期刊>Food microbiology >Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines
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Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines

机译：紫外线辐射作为灭活葡萄汁和葡萄酒中微生物的替代技术的功效

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摘要

Since sulphur dioxide (SO_2) is associated with health risks, the wine industry endeavours to reduce SO_2 levels in wines with new innovative techniques. The aim of this study was, therefore, to investigate the efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to inactivate microorganisms in grape juices and wines. A pilot-scale UV-C technology (SurePure, South Africa) consisting of an UV-C germicidal lamp (100 W output; 30 W UV-C output) was used to apply UV-C dosages ranging from 0 to 3672 J l~(-1), at a constant flow rate of 4000 1 h~(-1) (Re > 7500). Yeasts, lactic and acetic acid bacteria were singly and co-inoculated into 20 1 batches of Chenin blanc juice, Shiraz juice, Chardonnay wine and Pinotage wine, respectively. A dosage of 3672 J l~(-1), resulted in an average log_(10) microbial reduction of 4.97 and 4.89 in Chardonnay and Pinotage, respectively. In Chenin blanc and Shiraz juice, an average log_(10) reduction of 4.48 and 4.25 was obtained, respectively. UV-C efficacy may be influenced by liquid properties such as colour and turbidity. These results had clearly indicated significant (p < 0.05) germicidal effect against wine-specific microorganisms; hence, UV-C radiation may stabilize grape juice and wine microbiologically in conjunction with reduced SO_2 levels.
机译：由于二氧化硫（SO_2）与健康风险相关，因此葡萄酒行业致力于通过新的创新技术降低葡萄酒中的SO_2含量。因此，本研究的目的是研究紫外辐射（UV）-C（254 nm）作为灭活葡萄汁和葡萄酒中微生物的替代技术的功效。由UV-C杀菌灯（100 W输出； 30 W UV-C输出）组成的中试规模的UV-C技术（南非SurePure）用于施加0到3672 Jl〜的UV-C剂量。 （-1），恒定流量为4000 1 h〜（-1）（Re> 7500）。分别将酵母菌，乳酸菌和乙酸菌共接种到20 1批次的Chenin blanc果汁，Shiraz果汁，霞多丽酒和Pinotage酒中。在霞多丽和皮诺塔奇，剂量为3672 J l-1（-1）的微生物的平均log_（10）减少量分别为4.97和4.89。在Chenin blanc和Shiraz果汁中，平均log_（10）减少量分别为4.48和4.25。 UV-C功效可能会受液体性质（例如颜色和浊度）的影响。这些结果清楚地表明，对葡萄酒特有的微生物具有明显的杀菌作用（p <0.05）；因此，UV-C辐射可通过降低SO_2含量在微生物学上稳定葡萄汁和葡萄酒。

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  • 来源
    《Food microbiology》 |2011年第3期|p.510-517|共8页
  • 作者

    Ilse N. Fredericks; Maret du Toit; Maricel Kruegel;

  • 作者单位

    Faculty of Applied Sciences, Department of Food Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa;

    Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;

    Faculty of Applied Sciences, Department of Food Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    uv-c radiation; turbulent flow reactor; yeasts and bacteria; grape juice; wine;

    机译：紫外线辐射湍流反应器酵母和细菌;葡萄汁;葡萄酒;

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